Seaside Appetizer
2 servings
30 minutes
The recipe is taken from the book "Salads, Fish and Seafood Appetizers.
Calories97.7kcal
Proteins9.3grams
Fats0.8grams
Carbohydrates14.2grams
Eggplant
180
g
Onion
80
g
Spring onion
20
g
Vegetable oil
35
ml
Tomatoes
120
g
Garlic
20
g
Salt
to taste
Ground black pepper
to taste
Vinegar
to taste
1
Wash the eggplants, remove the stem, and bake in the oven.
- Eggplant: 180 g
2
Boil the cucumaria.
- Cucumaria (sea cucumber): 180 g
3
When the eggplants cool down, peel the skin and chop the flesh finely.
- Eggplant: 180 g
4
Sauté finely chopped onion in vegetable oil.
- Onion: 80 g
- Vegetable oil: 35 ml
5
Add tomatoes or tomato paste diluted with water, eggplants, and stir while simmering until the mixture thickens.
- Tomatoes: 120 g
- Eggplant: 180 g
6
Add boiled cucumber, diced into small cubes or minced, and season to taste with vinegar, salt, pepper, and crushed garlic.
- Cucumaria (sea cucumber): 180 g
- Vinegar: to taste
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 20 g
7
Sprinkle with finely chopped green onions when serving.
- Spring onion: 20 g
