How to Prepare Eggplant Hors d’Oeuvre

Appetizers come in various types and are served as a light starter alongside the main course. The eggplant appetizer is prepared using a combination of vegetables and chicken. Since each ingredient is fried separately, the flavors don’t mix immediately, giving the appetizer a distinct and delicious taste. This recipe uses fried eggplant, but if you enjoy a smoky flavor, you can also use grilled eggplants. The dish can be served either in a traditional form or molded. Additionally, the appetizer mixture can be placed in store-bought savory tart shells or homemade bread, serving as finger food at birthday parties or gatherings, either as a snack or a starter.

Preparation Instructions
Wash and cut 3 eggplants and 3 tomatoes (slice the tomatoes into rings, and halve long, young eggplants lengthwise). Fry each ingredient separately in oil until soft and fully cooked. (Tip: To reduce oil absorption while frying, after peeling and cutting the eggplants, place them in a bowl of salted water and press lightly.)

In a separate bowl, mix 1 cup grated Parmesan (or any cheese you prefer), 1 cup walnut powder, a pinch of salt and pepper, and 1 clove of minced garlic (or 1 teaspoon garlic powder).

Grease the bottom of a non-stick pan. Lay the softened eggplants on the pan, sprinkle a layer of the cheese and garlic mixture over them, then add a layer of fried tomato rings, and top again with cheese and garlic. Cover the pan to allow the cheese to melt and the appetizer to cook fully.

Optionally, you can add some cooked ground meat between the layers of cheese and eggplant for extra flavor. Alternatively, instead of cooking on the stovetop, you can bake the dish in the oven at 180°C (356°F) for 20 minutes.

Key Tips for Making Eggplant Appetizer

• To make this dish lighter, omit the cheese.

• If frying eggplants, lightly coat them with yogurt first to reduce oil absorption.

• Serving this appetizer alongside a meal not only adds flavor but also enhances the visual appeal of your table. Since it is served warm, it is an excellent complement for formal gatherings. The eggplant appetizer pairs well with both Iranian and international dishes.

Benefits of Eggplant
Eggplant, also known as aubergine, is a popular fruit in the nightshade family with many medicinal properties. Some of its benefits include:

• Cleansing and rejuvenating the skin

• Treating fatty liver

• Supporting weight loss

• Treating anemia

• Reducing dandruff

• Relieving constipation

• Rejuvenating facial skin

• Lowering blood pressure