Original eggplant appetizer


Original eggplant appetizer

You may have already seen on the Internet pages a recipe for this original eggplant snack, but I still want to share my cooking option. This dish is not for big company, but to surprise your family and friends at a family dinner is just that. Cooking it is quite simple than it might seem at first glance.


  • eggplant - 2 things;
  • tomato - 1 piece;
  • onion - 1 piece;
  • mushrooms - 100 grams;
  • chicken fillet - 150 grams;
  • cheese - 200 grams;
  • sour cream - 3 tablespoons;
  • Bulgarian pepper - 1 piece;
  • garlic - 3 cloves.

Original eggplant appetizer. Step by step recipe

  1. Cut the eggplant along and with the help of a knife and a teaspoon, remove the pulp.
  2. Sprinkle the eggplant with salt so that bitterness comes out.
  3. Add the eggplant pulp and let it sit for 15 minutes.
  4. Fry the chopped chicken fillet in vegetable oil until half cooked, then add the diced pepper, onion and tomato.
  5. Wash and squash the eggplant pulp, add to the mass in a pan, add chopped mushrooms in a couple of minutes, and chopped garlic at the very end.
  6. Rinse the prepared eggplants and dry.
  7. In the resulting stuffing, add the grated cheese and stuff the eggplant.
  8. Place the eggplant on a baking sheet and bake in the oven for 25-30 minutes at a temperature of 180-200 ° C.

Serve eggplant appetizer warm. The filling is incredibly juicy! "I love to cook" wishes you bon appetit! And be sure to try to cook mother-in-law's tongue from eggplant for the winter and imam-bayalay from eggplant for the winter.

Add a comment