This Eggplant Appetizer is always on my festive table, along with Carrot Salad and Garlicky Spinach with Sesame Oil. I love this recipe for its simplicity and spicy, highly-flavored taste. You can prepare it in advance, and keep it in the fridge for the moment you need it.
Not to mention the fact about health benefits of eggplant. It is high in antioxidants and fiber. And may promote blood sugar control, as well as could help with weight loss.
Ingredients for Eggplant Appetizer
Eggplants (Aubergine). You will need 3-4 medium size eggplants. I don’t peel the skin. But if you find it too chewy, feel free to remove it before cooking.
Bell Pepper. We add peppers to the appetizer for crunchiness. You can add more, depending on your taste. Just make sure you slice the bell pepper very thin.
Carrot. Do not omit this ingredient as it gives not only bright color to the dish but sweetness as well. I recommend grating carrots. This way it will not be very harsh, and will not be in much contrast with the soft texture of the baked eggplants.
Onion & Garlic. We add those aromatics for extra flavor. Do not put too much onion, as it can be too bitter. You can add more/less garlic.
Marinade. Use any sweetener of your choice, such as cane sugar, coconut sugar, honey, etc. Experiment with different spices: gloves, mustard seeds, and bay leaf. I do recommend ground coriander seeds. This spice gives an Asian touch to the dish.
Storage suggestion
You can store Eggplant Appetizer in the fridge in a glass jar for a week.
This bright and fragrant Eggplant Appetizer can be a great savory addition to your favorite lunch or dinner.
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Simple Marinated Eggplant Appetizer
Equipment
- 1 baking tray
- 1 glass jar
Ingredients
- 3-4 medium eggplants
- 1/2 bell pepper
- 1 small white onion
- 1 big carrot
- 3 cloves of garlic
- 1 bunch of coriander or parsley
- 2 Tbsp sesame seeds
- MARINADE
- 2 Tbsp extra virgin olive oil
- 2 Tbsp white vinegar
- 2 Tbsp soy sauce
- 1 Tbsp maple syrup
- 1 tsp ground coriander seeds
- 1/2 hot chili pepper finely chopped
- Pinch of black pepper
Instructions
- Preheat the oven to 392 F (200 C). Cut the eggplant into small strips 4-6 cm long. Place on a baking sheet, and sprinkle with a little salt. Bake in the oven until soft and tender 20-25 minutes.
- Prepare marinade by mixing all ingredients in a bowl. Finely chop the parsley, and press the garlic using a garlic press. Set aside.
- Meanwhile, cut the onion into half rings, the bell pepper into thin strips, and grate the carrots.
- Mix prepared vegetables, cooled eggplant, parsley with garlic, and sesame seeds. Stir in the marinade, and let it sit for at least two hours. Keep it in the glass jar in the fridge.
Notes
- Eggplants absorb a lot of oil during cooking. That’s why I don’t add oil when I bake them. Moreover, we use enough olive oil in the marinade.
- Serve Eggplant Appetizer with Mashed Potatoes & White Fish or Pad Thai with Prawns.
- Try another tasty appetizer Garlicky Carrot Salad.