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Eggplant and seafood appetizer
How to cook Eggplant and seafood appetizer
Step 1
Cut the onion and eggplant into cubes, finely chop the garlic. Heat the oil in a frying pan, fry the onion and garlic, add the eggplant. Fry until done.
Step 2
Chop the tomatoes, put them in a bowl with a sea cocktail. Add vegetables, vinegar, salt, pepper.
Step 3
Garnish with green onions. Enjoy your meal!
Eggplant and seafood appetizer - FAQ About Ingredients, Baking Time and Storage
Yes, you can use shrimp, scallops, or crab meat as alternatives to the sea cocktail mix.
Store it in an airtight container for up to 2 days. The seafood may lose texture if kept longer.
To make this dish vegetarian, replace the seafood with tofu or mushrooms for a similar texture and flavor.
Serve chilled on a bed of lettuce or with toasted bread for a light and refreshing starter.
Freezing is not recommended, as the seafood and vegetables may become mushy when thawed.
Simply double or triple the ingredients while maintaining the same cooking method.
Yes, skip the bread and serve it as a salad or in lettuce wraps for a low-carb option.
Yes, balsamic, apple cider, or white wine vinegar can be used for a slightly different flavor profile.
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