Garlic appetizer of baked eggplant

Light eggplant snack. Healthy and very tasty! Taste, baked eggplant, usefulness, vitamin content))) Delicious and healthy seasonal salad. Eggplant appetizer is ideal as a light dish.

MariaS

The author of the recipe

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Composition / ingredients

Servings:

Eggplant

Garlic

Onion

Salt

Sugar (without slide)

Table vinegar

Vegetable oil

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

52 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Step 2:
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Step 5:

In clean eggplants, cut off the stalk and bake in the oven at 180 degrees. The baking sheet does not need to be greased. Readiness is not difficult to determine - if the knife enters freely, then the eggplants are ready. Leave them in the oven until completely cooled.
Remove the skin from the finished and already cooled eggplants (it is easier to do this from a blunt, uncut edge).
Cut the pulp into cubes.
Add finely chopped onion.
Grate garlic on a fine grater.
Add garlic to eggplant and onion, put the remaining ingredients. Leave it in the refrigerator overnight so that the salad is infused.
It would be nice to sprinkle the salad with fresh dill (here I took dried).