Fast hot eggplant appetizer

Today I want to bring to your attention one wonderful seasonal dish: a quick hot starter from eggplants. Absolutely everyone likes it: for its unique flavor and original taste. But most of all, such eggplants are liked by men: as this is a wonderful garnish to meat.

List of required products:

  • fresh eggplants — 6 medium pieces;
  • fresh tomatoes — 8 medium pieces;
  • garlic — 3-4 heads;
  • salt — two teaspoons (with a slide);
  • vegetable oil — 50 milliliters;
  • hot pepper if desired;
  • other spices, greens — to taste.

Begin to cook


  1. The first thing you should do is to wash all the vegetables: eggplants, tomatoes. Prepare the vegetables alternately for further work.
  2. Let’s start with eggplants. Cut off the ends of the eggplants, cut them into two pieces across (like barrels).
  3. Dice the tomatoes.
  4. If you like hotter eggplants, take not three but four cloves of garlic, cut small ones into 2 parts, and large ones — into 4. Transfer the garlic into the bowl and add two teaspoons of salt (with a hill). Stir everything thoroughly.
  5. Take the eggplants and make deep cuts to the very ends with the help of a sharp knife. Do that 3-4 times for each eggplant. Do this with all the vegetables and put them in a bowl.
  6. Farce eggplants with garlic and salt. You can enter a few pieces of garlic cloves in each eggplant hole.
  7. Now the prepared eggplants are densely laid vertically in a pan with a wide bottom. Do not pour anything in the pan.
  8. Top the eggplants with tomatoes. Level the top with a spoon so that the tomatoes fill all the voids between the eggplants, and completely cover their tops.
  9. Cover the pan with a lid. Put on average heat for about twenty minutes. Tomatoes must sink and let the juice run.
  10. Taste your sauce after twenty minutes. Determine to your taste, what spices are not enough. You can also add salt, sugar, pepper, other spices or chopped ​​greens at this stage.
  11. Pour 50 milliliters of vegetable oil. Cover the pan with a lid and keep it on low heat for about twenty minutes.
  12. Then remove the lid and check if the dish is ready.
  13. Then turn off the fire, let the eggplants cool down completely and put away for a day in the refrigerator. During this time the eggplants should cool well and brew. So your wonderful dish is ready.
  14. Serve them as follows. Cut each slice in rings 2-3 cm thick, top with tomatoes. Pour everything with a tasty vegetable sauce.

Fast hot eggplant appetizer

We wish you bon appetite.

Fast hot eggplant appetizer