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Print Recipe
Eggplant and Tomato Appetizer Recipe
Another dish for eggplant lovers. You can serve it with boiled potatoes or alcohol, and just with a fresh tortilla will be delicious. The number of ingredients is approximate, adjust the recipe to suit yourself.
Course Snacks
Cuisine Italian
Cook Time 35 minutes
Servings
Ingredients
Base:
Fill:
Course Snacks
Cuisine Italian
Cook Time 35 minutes
Servings
Ingredients
Base:
Fill:
Instructions
  1. Prepare the dressing: mix the oil, lemon juice, pepper and salt.
    Prepare the dressing: mix the oil, lemon juice, pepper and salt.
  2. Wash the eggplants, dry them and bake them whole in a dry pan or hotplate until they are ready, then peel them and chop the flesh with a knife. You can bake it in the oven, of course.
    Wash the eggplants, dry them and bake them whole in a dry pan or hotplate until they are ready, then peel them and chop the flesh with a knife.
You can bake it in the oven, of course.
  3. Add the chopped garlic, chopped walnuts and herbs to the eggplant (set aside half for decoration), pour in half the dressing and mix.
    Add the chopped garlic, chopped walnuts and herbs to the eggplant (set aside half for decoration), pour in half the dressing and mix.
  4. Place the eggplant in the middle of the dish.
    Place the eggplant in the middle of the dish.
  5. Wash the tomatoes, dry them and cut them into slices. Arrange them around the eggplant and pour the remaining dressing over them.
    Wash the tomatoes, dry them and cut them into slices.
Arrange them around the eggplant and pour the remaining dressing over them.
  6. Put the dish in the refrigerator for 20-30 minutes. Before serving, sprinkle the snack with the remaining nuts and herbs.
    Put the dish in the refrigerator for 20-30 minutes.
Before serving, sprinkle the snack with the remaining nuts and herbs.
  7. Bon Appetit!
    Bon Appetit!

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