Appetizer with Salmon and Eggplant

 Ingredients: 1 large eggplant, 150 g smoked salmon (or canned), 50 g butter, 1 tablespoon Marsala wine, 1 tablespoon brandy, Worcestershire sauce, salt, pepper, lemon juice

Wash the eggplants well under a stream of cold water to remove impurities. Cut them into slices about 1 cm thick, making sure they are uniform for even cooking. Heat a deep pan in which you add enough oil to cover the bottom. When the oil is hot, add the eggplant slices, being careful not to overcrowd them so they fry properly. Fry them on both sides until golden and slightly crispy. Then, remove them onto a paper towel to absorb the excess oil. If you want a healthier option, you can choose to grill the eggplant slices. This method will give them a pleasant texture and a subtle smoky flavor without adding extra oil.

Meanwhile, prepare the salmon cream. In a blender, combine the smoked salmon, softened butter, cognac, and Marsala wine. Add Worcestershire sauce to taste; this will add a bit of complexity and flavor to the dish. The mixing should be uniform, so you get a smooth paste. Season with salt and pepper to taste, then add a little lemon juice to give a fresh and vibrant flavor to the mixture. This salmon cream will add a refined touch to the final dish.

Using a piping bag or a spoon, carefully place the salmon cream on top of each fried eggplant slice. Make sure each slice is well covered to achieve a pleasant contrast between the soft texture of the cream and the crispness of the eggplant. For an appealing look, garnish with freshly chopped parsley and slices of pickled peppers, which will add a note of acidity and color to the dish.

On a platter, place a few leaves of green salad, which will serve as an elegant base for the eggplant slices with salmon. Carefully arrange the eggplant slices on top of the salad and decorate with various colorful vegetables, such as cherry tomatoes or cucumber slices. This dish not only looks good, but its taste will surely impress your guests. Don’t worry if some eggplant slices don’t fit on the platter; they can be served separately or used to complement the meal. This recipe is perfect as an appetizer at a party or as a light main course, full of interesting flavors and textures.

 Tags:  unt wine eggplant lemon gluten-free recipes