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Eggplant Appetizer

Eggplant Appetizer


"This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!"
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1 h servings 43 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

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Read all reviews 23
  1. 30 Ratings

Most helpful positive review

I LOVED THIS STUFF!! I served it with polenta, first time mushy in a bowl, but the bulk of the polenta I had poured onto a cookie tray & refrigerated, so I took slices, fried them, warmed up ...

Most helpful critical review

I was very disappointed in this recipe and I'm SOOOOO glad I didn't use the original proportions of ingredients, but only wasted one of each of the vegetables. The mixture come out to be a very ...

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Most positive
Least positive

I LOVED THIS STUFF!! I served it with polenta, first time mushy in a bowl, but the bulk of the polenta I had poured onto a cookie tray & refrigerated, so I took slices, fried them, warmed up ...

This is an excellent recipe.I am South American , from Uruguay and we also make it , we call it "escabeche''. You can serve it over baked slices of baguette, as an appetizer. To store it , just ...

Krasnoyarsk is a Sister City with my hometown Oneonta, NY, so I had to try this out. Natalia has shared a good one! I found I liked it best shaking a little creole seasoning or a drop of Tabasco...

Wow. Really good! I am from the former USSR, and while in the area I lived we make this dish differently, I tried this recipe, and it was so much less work than my usual recipe, and the flavor...

This was absolutely delicious, and so easy (although chopping all the veggies took some time). I used balsamic vinegar as I didn't have any red wine vinegar, but I think the color would be more...

I've made this several times and love it. Very easy for a quick meal with flavored rice (e.g. Mexican Rice III antoher great recipe) . I even use the leftovers on top of my salad instead of a...

Truly delicious! Husband was very skeptical at first, but he was easily won over. Had for dinner atop of broiled polenta slices. Will also try on toasted baguette slices with fresh moz.

switching the bell peppers for carrots is great, too.

Everywhere I bring this it receives rave reviews!!!! My sister lives in Long Island and she loved it! I am from Glens Falls NY and would love to meet Natalia!

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