An eggplant appetizer is perfect for a festive feast or a regular dinner . We offer you to study the photo, recipe and description of the preparation in this article. There are many options on how to make a tasty dish quickly and easily.
Cold eggplant appetizers. Eggplant with pepper
This recipe is good because there is no need to fry eggplant. Indeed, when frying, they absorb a large amount of oil, which increases their calorie content and fat content. The dish can be prepared both in the vegetable season and in winter. It is perfect for everyday and festive table. If you take peppers of different colors, the snack will also be very beautiful.
Ingredients
You will need several large eggplants, bell peppers (yellow and red), herbs (dill, parsley, cilantro), garlic, vegetable oil, vinegar, salt and hot peppers.
How to cook
Eggplant appetizer is prepared as follows. In the beginning, peel the vegetables from the skin. Cut the eggplant into thin strips and place on a baking sheet. Sprinkle lightly with sunflower oil. Place in the oven for baking for 15-20 minutes. Wash the peppers, peel them from the seeds and cut them nicely into thin strips. After that, they should be slightly fried in oil. Not more than 3-5 minutes. Pepper should be softer. Wash and chop greens. Chop the garlic with a knife or fine grater. Cut the hot pepper into small pieces . Combine pepper, herbs and garlic. Salt, add a little vinegar. If you make eggplant for direct serving, use less vinegar. If you plan to leave the next day, add a little more - due to this, an appetizer of eggplant and pepper is better to be marinated. After the sliced plates are baked in the oven, you need to carefully remove them and wrap the filling of greens, pepper and garlic in them. The dish can be served at the table.
Singaporean eggplant
This recipe can be made in several ways. We suggest you use the following method. For it you need: a few tablespoons of sunflower oil, eggplant, hot chili, garlic, ginger, chicken broth (100-150 ml), a teaspoon of sugar, soy sauce, flour, vinegar, sesame oil, salt and a bunch of green onions.
How to cook an eggplant appetizer
First, eggplant should be washed and cut into halves. Then along the sticks along. Sprinkle them with salt so that bitterness comes out. Leave for half an hour. After that, remove the remaining salt and fry the vegetable in sunflower oil. On top, the eggplant should become golden, and inside - soft. After frying, put them on napkins - excess fat will be absorbed. Fry the chili in a pan (you can take a chili paste), chopped ginger (just one spoonful), garlic. Keep them on fire for no more than a minute, make sure that the vegetables are not burnt. Then pour chicken broth into them, add sugar and soy sauce. Mix everything. Salt if necessary. Put the fried eggplant in the resulting mass . Put out a few minutes. Add a little flour - the sauce will become thicker. Add vinegar (to taste) and spring onions. Hold on the fire for another minute and remove. Singaporean eggplant appetizer is seasoned with sesame oil and served on the table.