Eggplant appetizer

I had never eaten eggplant in different forms besides fried eggplant (which is the way my grandma used to prepare it), and since I’ve discovered the world of baked, steamed and braised eggplants, I included this vegetable in my meals.

Besides being delicious, it can be low fat (depending on how you prepare it, of course), and avoids me to eat meat sometimes. 
I'm not a vegetarian or anything, actually I grew up in a family where a meal is never complete without a piece of meat. Seriously. 
My grandmother would never accept to serve a lunch that don't have meat or chicken or fish included. Sometimes it even has the three options.

But since I left home and started cooking for myself, I like to make meals without meat once in a while. Also, I like the idea of  the "meatless day" in the week.
But I'm not trying to be a vegetarian. This is not an option for me right now. And in fact, I would rather buy all my food from small producers and continue consuming meat, to totally change my diet to exclude this option because of the food industry.

So enough of this crazy talk about vegetarians and small producers. I'm a barbecue person anyway.
And I've come here to tell you guys about this Eggplant appetizer recipe!

This recipe is an adaptation of one of my mother's recipe.

It is soooo good! You can serve as an appetizer, or even as one of the sides or salad.

Eggplant appetizer, serves 6 starving people

  • 18oz eggplant
  • 7oz red pepper
  • 7oz yellow pepper
  • 7oz Onion
  • ½ cup passes grape (optional)
  • 1 clove garlic
  • 3 tablespoons vinegar soup
  • 3 tablespoons soy sauce
  • Olive oil
  • Salt
  • Black pepper
  • Oregano
  • Parsley
  • Chive

Wash the eggplants and cut them into strips or cubes. No need to take off the peel.
 As you cut, put the pieces in a container with water and vinegar, so it doesn't turn black.
Also wash and cut the peppers and onion.
After you finish cutting the ingredients, drain the water from container where was the eggplants. In an ovenproof dish, mix the eggplant with the onion and peppers.

Add one crushed clove of garlic, vinegar, soy sauce, half glass of olive oil, salt and pepper to taste.
Mix all ingredients well.

Cover with foil and place in oven at 450 ° F for 40 minutes.

Remove from oven and add the raisins (if desired), oregano, parsley and chives. If needed, add more olive oil. Mix and place in the oven for more 20 minutes at 380 ° F.
Remove from the oven and mix it all again. Adjust the salt if necessary.
Let cool and serve as appetizer or as a side.

You can keep it on the fridge for up two weeks. They are even better 24h later.

Hope you like it!

Love, Deborah