Eggplant Appetizer with Tomato Recipe – Russian Special
This Eggplant Appetizer with Tomato is a delightful roasted eggplant dish that’s both light and flavorful. Slices of eggplant are roasted to perfection and topped with a creamy garlicky mayo, fresh tomatoes, and aromatic fresh herbs. It’s a naturally low-carb snack that’s perfect for any occasion, offering a zesty bite that’s both satisfying and refreshing.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Eggplant Appetizer with Tomato Ingredients:
- 1 large eggplant, cut into ½-inch thick rounds
- 2 medium ripe tomatoes, thinly sliced or chopped
- 2 tbsp olive oil (plus more for drizzling)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tsp dried oregano or thyme
- 2 tbsp fresh basil or parsley, finely chopped
Optional:
- crumbled feta or fresh mozzarella for topping
Prep the Eggplant:
Sprinkle eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
Cook the Eggplant:
Brush both sides of eggplant with olive oil and grill or roast at 200°C (400°F) for 15–20 minutes, flipping halfway through, until golden and tender.
Prepare Tomato Topping:
In a bowl, toss chopped tomatoes with garlic, salt, pepper, oregano, and a drizzle of olive oil.
Assemble:
Top each eggplant slice with the tomato mixture. Add a sprinkle of chopped herbs and optional cheese.
Serve:
Serve warm or at room temperature as a starter or part of a mezze platter.
Recipe Notes :
Moisture Extraction: Salting the eggplant slices before roasting helps draw out excess moisture, improving texture and flavor.
Cheese Options: Enhance the dish with crumbled feta, goat cheese, or fresh mozzarella for added richness.
Tomato Varieties: Use ripe cherry, Roma, or heirloom tomatoes for the best flavor and color.
Serving Suggestions: Serve warm or at room temperature as a starter or part of a mezze platter. Pair with toasted baguette slices or pita for a more substantial appetizer.
