Seafood Appetizer
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Recipe taken from a book on salads and appetizers made from fish and seafood.
Ingredients
- Cucumbers - 6.3 oz
- Eggplants - 6.3 oz
- Onion - 2.8 oz
- Scallions - 0.7 oz
- Vegetable Oil - 1 fl oz
- Tomatoes - 4.2 oz
- Garlic - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Wash the eggplants, remove the stem, and bake in the oven.
Step 2
Boil the cucumaria.
Step 3
When the eggplants cool down, peel them and finely chop the flesh.
Step 4
Sauté the finely chopped onion in vegetable oil.
Step 5
Add tomatoes or diluted tomato paste, eggplants, and simmer while stirring until the mixture thickens.
Step 6
Add the boiled cucumaria, cut into small cubes or minced, and season to taste with vinegar, salt, pepper, and crushed garlic.
Step 7
When serving, sprinkle with finely chopped green onion.
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