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.
IngredientsÂ
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
Ingredient Notes
Eggplants (Aubergine)
You’ll need 3–4 medium-sized eggplants for this recipe. I usually leave the skin on, as it adds texture and color. However, if you find the skin too chewy, feel free to peel it before cooking.
Bell Pepper
Bell peppers add a lovely crunch and fresh flavor to the dish. Feel free to use more if you enjoy the extra texture. Just be sure to slice them very thinly so they blend well with the other ingredients.
Carrot
Don’t skip the carrot! It adds a touch of natural sweetness and a beautiful pop of color to the dish. I recommend grating the carrot—this keeps the texture soft and consistent with the baked eggplant, rather than too firm or crunchy.
Onion & Garlic
These aromatics are key to building depth of flavor. Use onion sparingly, as too much can make the dish bitter. Adjust the garlic to your personal taste—more for a bolder flavor, or less for something milder.
Marinade
For the marinade, you can use any sweetener you prefer—cane sugar, coconut sugar, or honey all work well.
Get creative with spices! Some great options include cloves, mustard seeds, bay leaf, and especially ground coriander seeds. I highly recommend coriander—it adds a subtle warmth and a slightly Asian-inspired flavor that pairs beautifully with the vegetables.
Cooking Instructions
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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.
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Prepare marinade by mixing all ingredients in a bowl. Finely chop the parsley, and press the garlic using a garlic press. Set aside.
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Meanwhile, cut the onion into half rings, the bell pepper into thin strips, and grate the carrots.
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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.
Storage Suggestion
Store any leftover eggplant appetizer in an airtight container in the refrigerator. It will keep well for 5Â to 7 days.
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Equipment
Ingredients
Instructions
Notes
Nutrition