Cold Eggplant Appetizer
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
10
Description
This appetizer can also be served as a hot dish.
Ingredients
- Eggplants - 4 pieces
- Onion - 0.1 oz
- Tomatoes - 5 pieces
- Cilantro - 1.8 oz
- Orange Bell Peppers - 4 pieces
- Garlic - 3 cloves
- Passata Tomato Sauce - 2 tablespoons
Step by Step guide
Step 1
Cut the eggplants into large wedges.
Step 2
Salt them to remove bitterness and let them sit for half an hour.
Step 3
Slice the onion into half-rings.
Step 4
Sauté until golden brown.
Step 5
Blanch the tomatoes in boiling water to easily remove the skin.
Step 6
Roast the bell peppers in the oven for 40 minutes.
Step 7
Peel off the skin.
Step 8
Cut into large wedges.
Step 9
Chop the cilantro and garlic finely.
Step 10
Rinse the eggplants.
Step 11
Add them to the onion.
Step 12
Fry until partially cooked.
Step 13
Add the bell peppers and sliced tomatoes.
Step 14
Simmer for 10 minutes over medium heat.
Step 15
Add the tomato paste.
Step 16
Simmer for another 5 minutes.
Step 17
Turn off the heat.
Step 18
Add the chopped herbs and garlic.
Step 19
Salt to taste.
Step 20
Let cool.
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