EGGPLANT APPETIZER RECIPES

Name: Eggplant Salad Appetizer
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 1 eggplant; 2 hard-boiled eggs, chopped; 1/2 cup minced sweet onion (yellow or purple); 1 garlic clove, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 2 tablespoons lemon juice; 1/4 cup minced parsley; 1/4 cup minced cilantro; 1/4 cup olive oil; 2 tablespoons tomato paste; 1 teaspoon sugar; olive oil to coat aluminum foil; salt and pepper

EGGPLANT SALAD APPETIZER RECIPE - FOOD.COM

Eggplant Salad Appetizer Recipe - Food.com image

This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plain crackers. It is better if made a day ahead of serving

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 eggplant
2 hard-boiled eggs, chopped
1/2 cup minced sweet onion (yellow or purple)
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
2 tablespoons lemon juice
1/4 cup minced parsley
1/4 cup minced cilantro
1/4 cup olive oil
2 tablespoons tomato paste
1 teaspoon sugar
olive oil to coat aluminum foil
salt and pepper

Steps:

Preheat the oven to 400 degrees.
Line a baking sheet with foil and brush with oil. Cut the eggplant in half lengthwise and place cut side down on the foil. Bake for 20-30 minutes or until the eggplant is soft. Cool until able to handle. Peel and chop the eggplant coarsely.
In a small bowl, combine all remaining ingrediants and mix well. Add the eggplant and salt and pepper to taste. Cover and refrigerate overnight. Remove from refrigerator and bring to room temperature before serving.

Nutrition Facts : Calories 107.5, FatContent 8.4, SaturatedFatContent 1.4, CholesterolContent 53, SodiumContent 54, CarbohydrateContent 6.7, FiberContent 2.6, SugarContent 3.1, ProteinContent 2.6

EGGPLANT APPETIZER - CAPONATA - SBCANNING.COM - HOMEMADE ...

Eggplant Appetizer - Caponata - SBCanning.com - homemade ... image

Caponata

Provided by Canning Homemade

Categories Main Course

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 20

Number Of Ingredients 15

Ingredients

2 T olive oil (for frying only)
2 cloves garlic, crushed or minced (I used 4 cloves)
1 pc. large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup finely chopped parsley
1 tablespoon sugar
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 teaspoon Kosher salt
Few grains black pepper
1 cup canned tomato paste
1/4 cup water
1 cup red wine vinegar (5% acidity) (white vinegar can be substituted)
1 can (4 ounces) mushroom stems and pieces (optional)

Steps:

Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix.
Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper.
Add tomato paste, water, and vinegar; mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender.
The eggplant will definitely loose its firmness due to stirring, but that's ok.
Ladle into jars, remove air bubbles and fill to 1/2 headspace.
Wipe rims, add hot lids and rings. Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 5 cups

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