Appetizer Eggplants

To prepare this eggplant delicacy, we start by choosing fresh, medium-sized eggplants that are firm and have a uniform color, preferably a dark purple. These will provide a more intense flavor and a pleasant texture. After washing them well, we cut them into slices about one centimeter thick to fry evenly. We then sprinkle salt over the eggplant slices, letting them sit for about 15-20 minutes. This step helps to draw out excess water from the eggplants and will contribute to intensifying the flavors.

In a large skillet, we heat a little oil over high heat. When the oil is hot, we add the eggplant slices, being careful not to overcrowd the pan so that they fry evenly. We fry the eggplants until they become golden and crispy on the edges, about 3-4 minutes on each side. Once fried, we remove them to a paper towel to absorb the excess oil.

Meanwhile, we prepare a mixture of two teaspoons of vinegar with half a glass of water. After the eggplants are fried, we place them in a pot and pour the water and vinegar mixture over them. We let it simmer on low heat until the mixture starts to boil, which will help soften the eggplant and add a touch of acidity that will balance the flavor.

On a cutting board, we finely chop the parsley and fresh basil, then add the crushed garlic, salt, pepper, and two tablespoons of olive oil. We mix all the ingredients well until we obtain a homogeneous, aromatic, and fresh sauce.

In a prepared baking dish, we arrange the eggplant slices, spreading a teaspoon of the previously prepared green sauce on each slice. On top of each slice, we add a slice of fresh tomato, followed by a slice of cheese, which will melt and add a creamy texture.

We preheat the oven to 180 degrees Celsius and place the dish with the eggplants in, letting them bake for 10 minutes until the cheese becomes golden and bubbly. These baked eggplants are ideal as an appetizer, especially when served alongside some juicy sausages. The flavors blend perfectly, creating an unforgettable culinary experience. Enjoy them warm and savor every bite!

 Ingredients: - 1 large eggplant; - 3 tomatoes; - cheese; - 3-4 cloves of garlic; - 1 bunch of parsley; - basil; - 2 teaspoons of vinegar; - oil; - salt; - pepper.

 Tags:  greenery cheese garlic tomatoes oil eggplant gluten-free recipes vegetarian recipes