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Print Recipe
 Canapes with Baked Eggplant Recipe
A salty and spicy Greek snack of pre-baked eggplant on a toasted slice of bread. It is prepared very quickly, and the result is simply unique.
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Greek
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Greek
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Bake the eggplants, to do this, preheat the oven to 200 degrees, cover the baking sheet with baking paper. Brush the eggplants with vegetable oil (1 tbsp. l.) and cover with a fork in several places. Bake the eggplants for 40 minutes or until soft. Allow to cool to a warm state (so as not to get burned when removing the skin), remove the skin or remove the eggplant pulp with a spoon.
    Bake the eggplants, to do this, preheat the oven to 200 degrees, cover the baking sheet with baking paper. Brush the eggplants with vegetable oil (1 tbsp. l.) and cover with a fork in several places. Bake the eggplants for 40 minutes or until soft. Allow to cool to a warm state (so as not to get burned when removing the skin), remove the skin or remove the eggplant pulp with a spoon.
  2. In a dry frying pan, fry some pine nuts and walnuts (separately).
    In a dry frying pan, fry some pine nuts and walnuts (separately).
  3. Dry the slices of bread in a dry frying pan. Grate the cheese or cut into small cubes, use the parsley along with the stems, putting a few leaves to decorate the finished dish.
    Dry the slices of bread in a dry frying pan. Grate the cheese or cut into small cubes, use the parsley along with the stems, putting a few leaves to decorate the finished dish.
  4. Put the baked eggplant pulp, cheese, parsley, peeled garlic, two types of nuts in the blender bowl (leave some cedar nuts to decorate the dishes). Grind everything to the desired consistency. Add 2 tablespoons of vegetable oil, soy sauce and lemon juice. Season with black pepper and whisk again in a blender.
    Put the baked eggplant pulp, cheese, parsley, peeled garlic, two types of nuts in the blender bowl (leave some cedar nuts to decorate the dishes). Grind everything to the desired consistency. Add 2 tablespoons of vegetable oil, soy sauce and lemon juice. Season with black pepper and whisk again in a blender.
  5. I whipped it so that there were pieces of cheese and nuts, which is why I cut the cheese into cubes, and do not grate it. Salt is not needed, due to soy sauce and cheese, the dish turns out to be quite salty.
    I whipped it so that there were pieces of cheese and nuts, which is why I cut the cheese into cubes, and do not grate it. Salt is not needed, due to soy sauce and cheese, the dish turns out to be quite salty.
  6. Actually, the pate can be served on pieces of dried bread. Spread the pate, forming a slide, on a piece of bread. Garnish to taste with parsley, pine nuts and cheese, grated on a fine grater.
    Actually, the pate can be served on pieces of dried bread. Spread the pate, forming a slide, on a piece of bread. Garnish to taste with parsley, pine nuts and cheese, grated on a fine grater.
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