Eggplant appetizer

Delicious and healthy recipe for lovers of eggplant, bell peppers, tomatoes and celery
Ingredients for Eggplant Snack:
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Eggplant
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5 units
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Sweet pepper
(I also have a sweet, elongated shape)
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2 pcs
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Tomato
(smaller than medium size, if big, then 3-4 pcs)
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7 pcs
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Celery Leaf
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2 pcs
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Garlic
(small)
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4 cloves
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Onions
(medium sized)
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2 pcs
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Olive oil
(any flavorless vegetable oil is fine)
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30 ml
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Salt
(to taste)
How to cook eggplant step by step with photos
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Necessary products |
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Boil the eggplants until tender and put under the pressure for several hours (I left it overnight) |
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Here's what you have in the morning |
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Cut off the stalks and skin if they are thick. Chop as finely with a knife as your patience allows))) I don't have a lot of it, so I got what I got))), but it's still better not to use a blender or meat grinder |
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Also finely chop tomatoes, celery, peppers and add to the eggplant |
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finely chop one onion and add it raw, and chop and fry another one in a pan with some oil until it turns golden |
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Wait for the fried onions to cool, add them to the vegetables, add crushed garlic, salt and season with oil to taste. The number of servings I do not know, but it is a lot, probably enough for 8-9 people at once |
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Put it in the fridge for half an hour and it's ready! You can eat it both with rye and wheat bread! Enjoy your meal |
Nutritional Value:
Whole Dish: |
Calories
1073.4 Calories
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Protein
25.9 g
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Fat
33.7 g
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Carbohydrates
916.3 g
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100g: |
Calories 36.3 Calories |
Protein 0.9 g |
Fat 1.1 g |
Carbohydrates 31 g |
Salt, Garlic, Onion, Tomato, Hot, Olive Oil, Bell peppers, Celery, Starters, Sandwiches, Open sandwiches