Eggplant in mustard

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


Step-by-step recipe

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.


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