Eggplant Appetizer

For those who love spicy and piquant appetizers, this recipe will surely be to your taste. We won't fry the eggplants, they are simply boiled, and the seasoning gives all the flavor to the eggplants. It will only take us about 10 minutes, and a fantastic appetizer is ready!

Eggplants

1.1 lbs (2 medium)

Garlic

4 cloves (0.9 oz)

Chili Pepper

0.5 oz (to taste)

Soy Sauce

3 tbsp

Sesame Oil

3 tbsp

Abkhazian Adzhika

1 tsp

Sweet Paprika

1 tsp

Green Onion

0.7 oz

Cilantro

0.7 oz

Lemon Juice

1 tbsp

Sesame Seeds

1 tbsp

First, we wash and remove the stems from the eggplants. Then we cut them into 4 parts.

Pour enough water into a saucepan and bring to a boil. When the water boils, add the eggplants. Boil for 5-6 minutes from the moment of boiling. It is important not to overcook the eggplants.

Meanwhile, let's make the dressing. Lightly toast the sesame seeds in a skillet. Finely chop the garlic, onion, chili pepper, and cilantro. In a convenient container, mix all the dressing ingredients.

Drain the cooked eggplants in a colander and immediately cut them into thin slices.

Mix the still warm eggplants with the prepared dressing. Mix gently to avoid damaging the integrity of the eggplants. You can serve this appetizer or salad warm, but it's also good cold. Enjoy your meal!

(4/5)