Eggplant Tartare
Description
This recipe won't take much time. The eggplant tartare turns out moderately spicy, with a pleasant lemon tang and a very light texture. For it, firm tomatoes work best; otherwise they will release liquid in the tartare, which will ruin both the flavor and the appearance of the dish. I recommend adding all the herbs listed in the recipe. Even if you don't like some of them, together they harmonize very well. Use odorless vegetable oil, otherwise it will overpower the taste and aroma of the other ingredients. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making eggplant tartare.
- 2
Step 2
Wash the eggplant, pat dry, and pierce the skin in several places. Brush it with vegetable oil and place it in a hot oven. Bake the eggplant at 180 degrees for 40 minutes, then remove and let cool completely.
- 3
Step 3
Peel the eggplant and cut it into cubes slightly smaller than medium.
- 4
Step 4
Peel the tomato, remove the skin and seeds, and dice it into cubes like the eggplants. Add to the bowl with the eggplants.
- 5
Step 5
Remove the capers from the brine, chop them, and add them to the bowl with the vegetables.
- 6
Step 6
Cut the olives in half and add them to the bowl with the tartare.
- 7
Step 7
Peel the garlic and finely chop it, add to the bowl.
- 8
Step 8
Finely chop the parsley, basil, and mint. Add the herbs to the bowl with the vegetables.
- 9
Step 9
Dress the tartare with vegetable oil.
- 10
Step 10
Squeeze the juice from the lemon and drizzle it over the eggplant tartare.
- 11
Step 11
Salt everything and mix.
- 12
Step 12
Place a pastry ring in a serving dish, transfer the tartare into it, and press down lightly so it holds its shape. Remove the ring, garnish with herbs, and serve immediately.
- 13
Step 13
Done. Serve with fresh herbs.