Spicy Appetizer with Eggplant

TopatoTopatoДарт Вейдър4119871
"Love a spicy taste? Then this appetizer was made for you!"
Preparation25 min.
Cooking15 min.
Тotal40 min.
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Wash and dry the eggplant and chili peppers. The number of chili peppers you add depends on how spicy they are - if they're really spicy, you can use less.

Bake the eggplant, chili peppers and the whole, unpeeled garlic cloves on the grill. Personally, I roasted them on a ceramic stove top - they cook much faster. The garlic is always ready first, followed by the peppers and then the eggplant, which cooks slowest.

Put the roasted peppers in a plastic bag, to make it easier to peel them once cooled. Mix together the now-peeled garlic cloves, chili peppers and eggplant in a bowl, add the walnuts, oil, vinegar, parsley leaves and salt to taste.

Mash everything together; the mixture doesn't need to be perfectly smooth though. Transfer it into a pastry bag with tip and spray out the appetizer.

Decorate with a red and green roasted pepper, plus some parsley leaves.

It's perfect as an appetizer, dip and can also be served spread on toast.

Bon appetit!


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