Eggplant in mustard is, in my opinion, the best eggplant appetizer. It is made simply and quickly, literally from a few products. It turns out with an unusual spicy delicate flavor. I usually take non-spicy mustard, a little sweet. But if you like it spicy, you can also use regular spicy
eggplants 800 gr.
onion 1 - 2 pcs.
garlic 3 cloves.
mustard 70 g.
sunflower oil 3 tablespoons for frying + oiling
ground black pepper
Wash the eggplants, cut off all the unnecessary stuff, cut lengthwise into two halves.
Place on a baking tray with the cut side up, brush with oil and bake in a preheated oven at 190-200 degrees until soft, about 25-30 minutes. Refer to your oven and the size of the eggplants.
In a bowl put mustard, fried onions in vegetable oil, salt, spices, chopped greens (I take parsley and basil), garlic, grated on a fine grater, carefully stir.
Cut baked eggplants in large pieces, put them in mustard dressing, stir them up.
You can serve at once, or let it stand for 1.5-2 hours.
The longer it stands (in the fridge), the tastier it gets, especially the next day.