Warm vegetable appetizer with herbs
12 servings
100 minutes
A warm vegetable appetizer with herbs is a true embodiment of Mediterranean flavor and culinary mastery. This Italian recipe delights with the aroma of fresh herbs, the sweetness of roasted vegetables, and the spicy notes of garlic and pepper. Eggplants, gently infused with spices, become soft and rich, while the combination of carrots, onions, and tomatoes adds freshness and light sweetness. Hot pepper gives the dish a subtle heat, while cilantro, basil, and tarragon enrich it with deep spicy tones. Perfect as a standalone dish or as a side to meat and fish. The appetizer reveals its beauty after simmering on low heat when all flavors harmoniously blend together. Ideal for warm family dinners or light summer gatherings.
1
Cut the eggplants lengthwise into 4 pieces (do not remove the stem), sprinkle with coarse salt, leave for 1 hour (minimum 30 minutes) to draw out excess moisture, rinse, and dry with paper towels.
- Eggplant: 1 kg
- Coarse sea salt: 10 g
2
Fry the eggplants in portions with oil over high heat, remove and set aside.
- Eggplant: 1 kg
- Vegetable oil: 150 ml
3
Fry the julienned carrots and sliced onions there for a couple of minutes.
- Carrot: 1 piece
- Onion: 1 piece
4
Add large chopped sweet and hot peppers, peeled garlic, black pepper, and salt.
- Bell pepper: 6 pieces
- Chili pepper: 1 piece
- Garlic: 6 cloves
- Ground black pepper: 15 g
- Coarse sea salt: 10 g
5
Mix, lay out tomato slices, then add greens.
- Tomatoes: 500 g
- Fresh cilantro (coriander): 1 bunch
- Fresh tarragon: 1 bunch
- Parsley: 1 bunch
- Purple basil: 1 bunch
6
Cover the greens with eggplants, cutting off the stem.
- Eggplant: 1 kg
7
Bring to a boil, cook on low heat for 30 minutes, let cool for 10 minutes.
- Eggplant: 1 kg
