Cold Eggplant(Appetizer) Recipe

Name: Cold Eggplant(Appetizer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium eggplant, unpeeled, cut in 1/4 to 1/2-inch cubes; 2 cloves chopped garlic; 1 c. chopped celery; 1 green pepper, seeded and chopped; 1/2 to 3/4 c. olive oil; 8 oz. tomato sauce; 1/4 tsp. cayenne pepper; 1 Tbsp. cumin; 1/4 c. chopped parsley; 2 Tbsp. sugar; 2 tsp. salt; 1/4 c. red wine vinegar

Servings: persons

1 medium eggplant, unpeeled, cut in 1/4 to 1/2-inch cubes
2 cloves chopped garlic
1 c. chopped celery
1 green pepper, seeded and chopped
1/2 to 3/4 c. olive oil
8 oz. tomato sauce
1/4 tsp. cayenne pepper
1 Tbsp. cumin
1/4 c. chopped parsley
2 Tbsp. sugar
2 tsp. salt
1/4 c. red wine vinegar

1
Saute eggplant in 1/2 cup of oil for 10 minutes or until lightly browned.
2
Add garlic, celery and green pepper (and more oil if needed).
3
Saute until vegetables are tender-crisp.
4
Add tomato sauce, seasonings, vinegar and parsley.
5
Cover and simmer 10 minutes.
6
Uncover and simmer 10 more minutes.
7
Refrigerate a minimum of 48 hours or up to 1 week.
8
Serve with tortilla chips or crackers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, unpeeled, cut in 1/4 to 1/2-inch cubes, 2 cloves chopped garlic, 1 c. chopped celery, 1 green pepper, seeded and chopped, and more.

Yes, Cold Eggplant(Appetizer) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Eggplant(Appetizer)

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