Appetizer

Canapés with Eggplant Salad

RecipesAppetizer
If you are looking for a delicious appetizer or a great snack for your guests on special occasions, these eggplant salad canapés are just for you. This recipe, in which roasted eggplants combine with tomato sauce to create a unique taste, will conquer all palates.   You can serve these canapés, which are rich in material, with a cold drink or to your guests on special occasions. When the ember aroma coming from eggplant and pepper meets the fresh taste of tomato, it will leave an unforgettable mark on all palates. Enjoy your meal!
What you need

Ingredients

Step by step

Preparation

8 steps
Step 1 / 8

Take Berrak Extra Virgin Olive Oil in a medium-sized pot and heat it. Add crushed garlic and sauté for a few seconds over low heat.

Berrak

Products used in this recipe

Berrak Roasted Red PepperBerrak Roasted Red PepperBerrak Roasted EggplantBerrak Cooking Tomato SauceBerrak Cooking Tomato SauceBerrak Extra Virgin Olive OilBerrak Extra Virgin Olive Oil
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Canapés with Eggplant Salad

Canapés with Eggplant Salad

Ingredients

  • 1 baguette (cut into thin slices)
  • 1 jar of Berrak Roasted Eggplant
  • 1/2 jar Berrak Roasted Red Pepper
  • 1/2 jar Berrak Cooking Tomato Sauce
  • 2 tablespoons Berrak Extra Virgin Olive Oil
  • 1 clove of garlic (crushed)
  • Salt and pepper
  • Fresh thyme or basil leaves (to garnish)

Preparation

  1. Take Berrak Extra Virgin Olive Oil in a medium-sized pot and heat it. Add crushed garlic and sauté for a few seconds over low heat.
  2. Add the Berrak Cooking Tomato Sauce to the pot. Cook the sauce on low heat for 2-3 minutes.
  3. Add finely chopped Berrak Roasted Red Pepper and Berrak Roasted Eggplant to the pot.
  4. Mix the ingredients by adding salt and pepper. Cook over low heat for 10-15 minutes until the sauce thickens.
  5. Remove the eggplant sauce you prepared from the stove and leave it aside to cool.
  6. Lightly toast the baguette slices on the grill or in the oven.
  7. Spread the eggplant sauce you prepared on each baguette slice.
  8. Decorate it with fresh thyme or basil leaves.