Lately we are getting to know many dishes at home that have eggplant among their ingredients. The garden has been generous this year and we must take advantage of it. The Stuffed Eggplant and the Mousaka are a classic, but there are also other simpler proposals like these eggplant canapes that are interesting.
The canapés or toasts of aubergine are a great starter; a way to introduce vegetables in a more fun way for children. In addition to eggplant, the recipe has numerous season products to which you can also add zucchini, celery or olives.
Eggplant Canapes
The canapés or toasts of aubergine are a great starter made with seasonal products.
Author Maria
Recipe type: Vegetables
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 8 slices of bread
- 1-2 clove of garlic
- 1 spoonful of butter
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 Italian red pepper
- 1 tablespoon pine nuts
- 1 medium eggplant cut into cubes
- 1 spoon of sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons tomato sauce
- ¼ teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 2 sprigs of mint julienned (optional)
- Sal Island
- Black pepper
Preparation
- We rub the slices of bread with the garlic clove so that it is well impregnated.
- Spread with butter on both sides and toast them in a hot pan. We booked.
- In a frying pan we heat the olive oil and sauté the onion and red bell pepper until soft.
- Then, add the pine nuts and we skip a few seconds.
- We add the aubergine dice, season and cook over medium heat until the eggplant changes color, about 2 minutes.
- We incorporate the sugar and the cinnamon, stir and cook 5 more minutes.
- Next, we add the ketchup, the balsamic vinegar and the dried thyme and cook over medium heat until the aubergines are done
- We serve over the toasted bread slices and decorate with mint.
Nutritional information per serving
Calories: 95