Eggplant Ceviche
A delicious and fresh recipe perfect for a hot day. It is a vegan ceviche option that you'll love and is a great choice for any occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 eggplants
  • 1 red bell pepper 1 red bell pepper
  • basil basil
  • garlic garlic
  • ground cumin ground cumin
  • oregano oregano
  • vinegar vinegar
  • olive oil olive oil
  • salt and pepper salt and pepper
Preparation
30 mins
10 mins
Medium
  • Slice the eggplants lengthwise with the skin on, place them in a hot pan with a little olive oil, and sear both sides. Do the same with the red bell pepper.
  • In a bowl, combine equal parts olive oil and vinegar, crushed garlic, basil, oregano, cumin, salt, and pepper.
  • Mix the vinaigrette with the eggplant and bell pepper, incorporate well, and serve. Accompany with crackers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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