Antipasti of eggplant, tomatoes, cucumbers and olives

Antipasti of eggplant, tomatoes, cucumbers and olives

Antipasti of grilled peppers with garlic and parsley

Antipasti of eggplant, tomatoes, cucumbers and olives

Eggplant, tomato and cucumber antipasti

This colorful antipasti of baked eggplant, fresh tomatoes and cucumbers in a spicy garlic sauce is easy to prepare and a real eye-catcher on any buffet.

Please rate this recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Snacks, Salads
Cuisine Oriental recipes
Servings 4 person
Calories 168 kcal


  • 1 eggplant
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 cucumber
  • 2-3 to matoes
  • 6-8 olives pitted
  • 2 cloves garlic
  • 2 tablespoons mayonnaise
  • 2-3 sprigs parsley


  • Preheat oven to 180°C top/bottom heat.
  • Line a baking tray with baking paper.
  • Cut the eggplants into diagonal slices, sprinkle with salt and drizzle with vegetable oil.
  • Place the slices on a baking sheet and roast for 20-25 minutes, until soft.
  • Cut the cucumber and tomatoes into circles.
  • Cut the olives in half lengthwise.
  • Peel the garlic, press it through the garlic press and mix it with the mayonnaise.
  • Let the eggplants cool a bit and arrange them on a plate in the shape of a peacock's tail.
  • Spread each slice with mayonnaise.
  • Place tomato and cucumber slices on top.
  • Place olive halves on top of the cucumbers.
  • Decorate with parsley leaves and refrigerate until ready to serve.


  • Baking tray
  • Baking paper
  • Knife
  • cutting board
  • Garlic press
  • Plate


Calories: 168kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 3mgSodium: 145mgPotassium: 523mgFiber: 5gSugar: 7gVitamin A: 663IUVitamin C: 14mgCalcium: 34mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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Grilled eggplant with tzatziki, olive oil and spices

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