Eggplant appetizer

Eggplant antipasto is an Italian appetizer made with roasted eggplant, onion, garlic, olive oil, red wine vinegar, sugar, oregano, salt and black pepper. The eggplant is normally roasted until soft and golden, then mixed with the other ingredients. Eggplant antipasto can be served cold as an appetizer or side dish.

Eggplant is a versatile vegetable that can be used in a variety of dishes. It is rich in fiber and vitamins, and also low in calories. Eggplant is a good substitute for meat in vegetarian and vegan dishes.

Eggplant appetizer

Recipe by Caion Alves

Servings

5

servings

Prep time

20

minutes

Cooking timeminutes

Eggplant antipasto is a great way to enjoy the benefits of eggplant. 
It is a tasty and healthy dish that can be enjoyed by people of all ages.

Ingredients

• 1 large eggplant, cut into cubes

• 1 chopped onion

• 2 garlic cloves, minced

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/4 cup sugar

• 1 teaspoon dried oregano

• 1/2 teaspoon of salt

• 1/4 teaspoon allspice

• 1/4 cup black olives, chopped

• 1/4 cup capers, chopped

Directions

• Preheat the oven to 200 degrees C.
• In a large bowl, combine the eggplant, onion, garlic, olive oil, red wine vinegar, sugar, oregano, salt and black pepper. 
  Mix well.
• Transfer the mixture to a baking sheet and bake for 20 minutes, or until the eggplant is soft and golden.
• Remove from the oven and toss with the olives and capers.
• Serve cold as an appetizer or side dish.

Notes

• You can also roast the eggplant on the grill.
• For a spicier appetizer, add 1/2 teaspoon of hot paprika to the mixture.
• You can also add other vegetables to the mix, such as bell peppers, tomatoes or mushrooms.