Eggplant Appetizer with Tomato Recipe – Russian Special
This Eggplant Appetizer with Tomato is a Mediterranean-inspired dish that’s light, flavorful, and perfect for entertaining. Grilled or roasted eggplant slices are topped with juicy tomatoes, aromatic herbs, and a drizzle of olive oil for a simple yet elegant bite-sized delight.
- 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 :
Eggplant Tip : Salting helps reduce bitterness and improves texture—don’t skip it!
Cheese Option : Crumbled goat cheese, ricotta, or even vegan cheese alternatives work beautifully.
Tomato Varieties : Cherry tomatoes, Roma, or heirloom tomatoes can be used depending on what’s fresh.
Serving Idea : Serve with toasted baguette slices or pita for a more substantial appetizer.
Storage : Best enjoyed fresh, but can be refrigerated for up to a day. Reheat slightly before serving.
