Eggplant Appetizer

Eggplant Appetizer

19
Natalia 1

"This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!"

Ingredients

1 h {{adjustedServings}} servings 43 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
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Reviews

19
  1. 25 Ratings

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I LOVED THIS STUFF!! I served it with polenta, first time mushy in a bowl, but the bulk of the polenta I had poured onto a cookie tray & refrigerated, so I took slices, fried them, warmed up ...

This is an excellent recipe.I am South American , from Uruguay and we also make it , we call it "escabeche''. You can serve it over baked slices of baguette, as an appetizer. To store it , just ...

Krasnoyarsk is a Sister City with my hometown Oneonta, NY, so I had to try this out. Natalia has shared a good one! I found I liked it best shaking a little creole seasoning or a drop of Tabasco...