Another recipe from my childhood. And this one is my mom’s top recipe. No festive feast was complete without this cold amazing Eggplant Appetizer.
My mother boiled eggplants and then put them under pressure until the liquid went away. Then she finely chopped some tomatoes and onion and mixed it with salt & pepper and some cold-pressed sunflower oil. I would say it was a Ukrainian variation of baba ganoush.
This appetizer is a great alternative to the classic aubergine dishes which require frying eggplants first. I avoid frying as this vegetable absorbs a huge amount of oils turning one of the most powerful veggies (in terms of health benefits) into its unhealthy version☹
Also, I prefer to bake aubergine in the oven as it simplifies the preparation, and preserves all the health benefits of the eggplants.
Preparation & Storage Suggestions
- If you don’t have a food processor, finely chop the eggplants, tomatoes and onion with a knife.
- Try it with sesame oil. But in this case, reduce the amount of oil to 1 – 1 ½ Tbsp because sesame oil has a more intense flavor.
- If you like spicy, try it with my Special Hot Sauce Adjika.
- Serve this appetizer with your favorite crackers as a snack or on toast with a fried egg for breakfast. We love it with air-fried potatoes wedges and crispy whole grain toast.
- Store in the fridge in an airtight container for 3-4 days.
Don’t forget to try my other Healthy & Tasty Appetizers:
Simple Marinated Eggplant Appetizer
Carrot Salad – Effortless Garlicky Appetizer
The Best Zucchini Recipe from My Childhood
Garlicky Spinach with Sesame Oil
Delicious Eggplant Appetizer (3 Ingredients)
Equipment
- 1 baking tray
- 1 food processor
Ingredients
- 2 medium eggplants
- 1 ⅓ cups halved cherry tomatoes (300 g)
- 1 small red onion
- 2 Tbsp extra virgin olive oil
- ½ tsp sea salt
- Pinch of black pepper (optional)
Instructions
- Preheat oven to 200 C (390 F). Roast the eggplants for about 30-35 minutes. Let them cool and peel them.
- Place the baked & peeled eggplants, cherry tomatoes, and onion in the food processor and pulse. Leave it a bit chunky. Add olive oil and salt & pepper, and pulse for a couple of seconds to combine.
Notes
- If you don’t have a food processor, finely chop the eggplants, tomatoes and onion with a knife.
- Try it with sesame oil. But in this case, reduce the amount of oil to 1 – 1 ½ Tbsp because sesame oil has a more intense flavor.
- Store in the fridge in an airtight container for 3-4 days.