Russian Eggplant Appetizer

This Russian Eggplant Appetizer is garlicky, creamy and finished off with tomatoes! Perfect snack or tea sandwich!

Russian eggplant Appetizer Sandwiches

The combination of tender eggplant slices, juicy tomatoes, moist homemade bread and a garlicky spread makes for one flavorful and healthy sandwich! You can serve these any time of the day there so delicious! These canapés are flavorful and make pretty open-faced canapés! An appetizer to impress!

Ingredients for Russian eggplant appetizer:

• 1 1/2 lbs of Eggplant (4 small eggplants)
• 1/4 olive oil
• salt & pepper to taste
• 3 ripe tomatoes, sliced
• 10-14 slices of bread

SPREAD:

• 3 cloves garlic, crushed
• 1/2 cup mayonnaise
• 1/2 tsp all purpose greek seasoning

How to make Russian eggplant appetizer:

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
2. Wash and slice the eggplants into 1/2″ slices.

3. Toss the slices in olive oil and salt & pepper to taste.

4. Arrange coated eggplant slices onto the prepared baking sheet and bake in the pre-heated oven for 25-30 minutes.

5. To make the spread; stir together the mayonnaise, greek seasoning, crushed garlic and salt & pepper to taste.

6. To assemble the sandwiches: spread one teaspoon of the mayonnaise mixture over the bread then top with the eggplant slices and slice of tomato.

Other eggplant recipes to explore:

• Easy Eggplant Recipe
• Baked Eggplant Roll ups

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Russian Eggplant Appetizer Sandwiches

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 14

Author: Alyona's Cooking

This Russian Eggplant Appetizer is garlicky, creamy and finished off with tomatoes! Perfect snack or tea sandwich!

Ingredients

• 1 1/2 lbs of Eggplant 4 small eggplants
• 1/4 olive oil
• salt & pepper to taste
• 3 ripe tomatoes sliced
• 10-14 slices of bread
• SPREAD:
• 3 cloves garlic crushed
• 1/2 cup mayonnaise
• 1/2 tsp all purpose greek seasoning

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
• Wash and slice the eggplants into 1/2" slices.
• Toss the slices in olive oil and salt & pepper to taste.
• Arrange coated eggplant slices onto the prepared baking sheet and bake in the pre-heated oven for 25-30 minutes.
• TO MAKE THE SPREAD; stir together the mayonnaise, greek seasoning, crushed garlic and salt & pepper to taste.
• TO ASSEMBLE THE SANDWICHES: spread one teaspoon of the mayonnaise mixture over the bread then top with the eggplant slices and slice of tomato.
• Keep refrigerated.