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 Eggplant Snack Recipe
A light yet satisfying snack. Spicy, delicate and aromatic. In the vegetable season, this snack is the most delicious. You can correct it to your taste and fantasize in different variations. The appetizer is bright and interesting in appearance, it will look great on a festive table.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into large rings.
    Cut the eggplant into large rings.
  2. Cover a baking sheet with foil, pour oil on the bottom. Put the eggplants, add a little salt and pepper. Preheat the oven to 180 degrees, put the eggplants, after 10 minutes turn each piece and bake for another 10 minutes.
    Cover a baking sheet with foil, pour oil on the bottom. Put the eggplants, add a little salt and pepper. Preheat the oven to 180 degrees, put the eggplants, after 10 minutes turn each piece and bake for another 10 minutes.
  3. While the eggplants are being baked, prepare the cheese and vegetable salad.
    While the eggplants are being baked, prepare the cheese and vegetable salad.
  4. Finely chop the tomato.
    Finely chop the tomato.
  5. Finely chop the onion and garlic, add to the tomatoes.
    Finely chop the onion and garlic, add to the tomatoes.
  6. Chop the herbs finely (I took dill, parsley and basil).
    Chop the herbs finely (I took dill, parsley and basil).
  7. Add soy sauce, pepper and stir.
    Add soy sauce, pepper and stir.
  8. Cut cheese into cubes and combine with vegetables.
    Cut cheese into cubes and combine with vegetables.
  9. Get the eggplants.
    Get the eggplants.
  10. Spoon a generous amount of "salad" into each circle. We liked the dish better when the eggplant was still warm. Enjoy your meal
    Spoon a generous amount of "salad" into each circle. We liked the dish better when the eggplant was still warm. Enjoy your meal
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