This baked eggplant appetizer is layered with tomatoes, garlic, and capers. A wonderful appetizer for family, guests, or for the holidays.
This week I happen to have an eggplant obsession; it’s something I’ve been craving (no, I’m not pregnant! Let’s make that clear). I’ve been eating it a lot lately and have been adding it to some spaghetti dishes, lasagna dishes, and roasted into this baked eggplant appetizer layered with tomatoes, garlic, and capers.
People either love or hate eggplant. I’m one of those who happens to love it. But it has to be cooked/baked just right or it isn’t as enjoyable. If you happen to be one who likes/loves it, read on…
This is the perfect appetizer (or even side dish or meal) for family or guests or set out for the holidays to nosh on. It’s so easy to put together and it’s nourishing too.
This dish makes enough for 4 to 6 and the nutrition value below is based on 4 servings.
This baked eggplant appetizer is:
Very high in dietary fiber
High in manganese
High in potassium
High in vitamin A
Very high in vitamin C
High in vitamin E
If you like this appetizer, you also might like these appetizers at Bakerette:
- 2 tablespoons olive oil
- 1 1/2 punds eggplant (about 2 medium), sliced into 3/4-inch pieces lenthwise
- Salt and pepper, to taste
- 2 tablespoons capers, drained
- 1/3 cup finely diced onions
- 1/2 teaspoon minced garlic (or to taste)
- 3 seeded, diced tomatoes (about 1 1/2 cups)
- 3 tablespoons minced parsley (or mint leaves)
- 2 teaspoons red wine vinegar or balsamic vinegar
- Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet by generously coating with olive oil; set aside.
- Arrange eggplant slices in a single layer on prepared baking sheet and salt and pepper to taste. Place in oven on middle rack and roast for approximatey 15-20 minutes then flip over with a spatula (eggplant should be dark brown and slightly bubbly on the underside). Sprinkle with additional salt and pepper to taste. Continue baking for an additional 10-15 minutes or until the underside is dark brown and slightly bubbly.
- While the eggplant is baking, mix together capers, onion, garlic, tomato, parsley and vinegar.
- Remove eggplant from oven and arrange on a plate dividing tomato mixture over the top of each. If desired, sprinkle with more ground pepper to taste and additional parsley or mint. Serve while warm.
Recipe adapted from SmittenKitchen.com