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Spicy Antipasto with Eggplant

Natalia PetrovaNatalia Petrova
Chef
759815
Topato
Translated by
Topato
Spicy Antipasto with Eggplant
Image: Yanitsa Nikolova
4 / 4
27/07/2017
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Preparation
5 min.
Cooking
50 min.
Тotal
55 min.
Servings
1
"A favorite summer antipasto that you can eat every day! Serve with slice of toast and enjoy its spectacular taste."

Ingredients

  • eggplants - 1
  • chili peppers - 5 - 6, from a jar
  • parsley - 2 bunches
  • green garlic - 1 bunch
  • salt - to taste
  • oil - to taste
measures

How to make

Cut the eggplant lengthwise and sprinkle it with salt. Leave it to drain for 30 min.

Next, rinse it and put it in the oven to bake until ready (35-40 min. at 370°F (190 °C)).

Leave the baked eggplant to cool a bit, then peel and chop it very finely, add the finely chopped spices and chili peppers, salt and oil to taste.

Stir well and serve.

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