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Eggplant appetizer in a cheese basket "Roman holiday"

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Eggplant appetizer in a cheese basket "Roman holiday"

Love this simple but at the same time, very tasty snack. Cooked everything in the microwave - very easy, a minimum time and a minimum of dirty dishes! You can also try this.


Cooking time20 minutes Number of servings6

Ingredients for Eggplant appetizer in a cheese basket "Roman holiday"




Step-by-step instruction of cooking Eggplant appetizer in a cheese basket "Roman holiday"


Step 1

Baskets: 
Grate or make some cheese. 
On a piece of baking paper draw a circle with a diameter of 8 cm, sprinkle 1/6 of the cheese around the circle.Baskets:
Grate or make some cheese.
On a piece of baking paper draw a circle with a diameter of 8 cm, sprinkle 1/6 of the cheese around the circle.


Step 2

Place in the microwave (oven), melt.Place in the microwave (oven), melt.


Step 3

Give it a little freeze and along with the paper to turn the melted cheese on the glass, turned upside down (4 cm in diameter).Give it a little freeze and along with the paper to turn the melted cheese on the glass, turned upside down (4 cm in diameter).


Step 4

Remove the paper and hands to make the crease (doing this quickly to avoid frozen cheese) and give the basket a good cool down.Remove the paper and hands to make the crease (doing this quickly to avoid frozen cheese) and give the basket a good cool down.


Step 5

Carefully remove from the beaker.Carefully remove from the beaker.



Step 6

Appetizer: 
Eggplant cut in half lengthwise and brush with olive oil.Appetizer:
Eggplant cut in half lengthwise and brush with olive oil.


Step 7

Bake in microwave at a power of 800 W or in the oven. I have baked 10 min.Bake in microwave at a power of 800 W or in the oven. I have baked 10 min.


Step 8

To give a little to cool and spoon select the pulp. Finely chop with a knife.To give a little to cool and spoon select the pulp. Finely chop with a knife.


Step 9

To the pulp eggplant, add the onion, garlic, paprika, salt, black olives (pasta), lemon juice and 1.5 tbsp of olive oil. Mix well.To the pulp eggplant, add the onion, garlic, paprika, salt, black olives (pasta), lemon juice and 1.5 tbsp of olive oil. Mix well.


Step 10

Pickled pepper cut into strips and twist rolls.Pickled pepper cut into strips and twist rolls.


Step 11

Fill the baskets appetizer, cooling. Serve with pickled red pepper and greens. 
Help yourself!Fill the baskets appetizer, cooling. Serve with pickled red pepper and greens.
Help yourself!


Step 12

A recipe from my favorite book LE CORDON BLEU "Italian kitchen"A recipe from my favorite book LE CORDON BLEU "Italian kitchen"