Here’s A Classic Eggplant Mezhivo Recipe to Enjoy Hot or Cold!
For a tasty vegetarian appetizer idea that is so easy to whip together, eggplant mezhivo is something for you to try!
Made with fried eggplant, onions, some tomato puree and a few spices, this Ukrainian eggplant recipe can be enjoyed as a warm appetizer but is usually served cold!
Ingredients
Here are the eggplant mezhivo ingredients that you will need to make this recipe. It’s not a complicated dish, but it’s not short on flavor!
- Eggplant – Either one large or two smaller eggplants.
- Onion – One yellow onion.
- Oil – For frying. Use a neutral-tasting oil such as avocado oil, canola oil or sunflower oil.
- Apple cider vinegar – To add a tangy flavor.
- Salt – To enhance the overall flavor of the dish.
- Black Pepper – To add a touch of heat.
- Tomato puree – Either homemade or store-bought tomato puree.
- Sprigs of cilantro – To sprinkle on top before serving. Alternatively, you can use parsley.
Recipe Tips and Substitutions
Before making this Ukrainian mezhivo, have a read through these recipe tips so you have a good idea of what to expect!
- Some recipes may suggest salting the eggplants before frying and letting them sit for 15 minutes to drain the juice and remove the bitterness. However, this step is unnecessary for modern eggplant varieties, since they are not as bitter.
- You can use store-bought tomato puree or blend canned tomatoes with their own juice. Fresh tomatoes, peeled and blended, also work well.
- To add some spice to the appetizer, you can mix some ground chili pepper into the tomato puree.
- Don’t overcook the eggplant slices. You want them to be tender but not mushy.
How to Make Eggplant Mezhivo – Step by Step Instructions
In this section, we’ll show you exactly how to make eggplant mezhivo from scratch at home. You can find all the recipe process photos to follow along at home and compare your cooking.
The printable recipe card with all the relevant details is still located at the bottom of this post!
First, wash one large or two small eggplants and cut them into 1/2-inch thick slices.
Heat the oil in a large frying pan over medium-high heat. Fry the eggplant slices on both sides, about 3 minutes per side. You may need to fry them in batches.
Transfer the eggplant slices to a plate and set aside.
In the same pan, add the chopped onion and cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes.
In a small saucepan, pour about 1/3 cup of the tomato puree and spread it evenly over the bottom.
Arrange a layer of eggplant slices on top and sprinkle a third of the fried onion over them.
Repeat with another layer of eggplant and onion. Then repeat the layers until all the eggplant and onions are used up.
In a small bowl, whisk together the remaining tomato puree, apple cider vinegar, salt and pepper.
Pour this tomato mixture over the eggplant layers in the saucepan, making sure to cover them well.
Place the saucepan over low heat and simmer the eggplant mezhivo for 15 minutes, or until the eggplant is tender but not mushy.
You can serve the mezhivo warm or cold, sprinkled with some fresh chopped cilantro or parsley for extra flavor. Enjoy!
Storage Tips
This eggplant recipe is best enjoyed freshly made. If you do have leftovers, you can store them in a sealed container in the fridge for about 3 days.
However, it’s better to eat it sooner rather than later since the eggplant will soften in the fridge over time.
Related Recipes
If you enjoyed this eggplant mezhivo recipe, here are some other recipes from this region that you might want to try out next!
- Banosh (Savory Corn Porridge)
- Chicken Kiev
- Porridge with Mushrooms (Kasha)
- Cabbage Rolls (Ukrainian-Style)
- Pampushky (Ukrainian Garlic Bread)
- Galushki (Ukrainian Dumplings)
Eggplant Mezhivo
Ingredients
- 1-2 eggplants
- 1 onion, chopped
- 2 tablespoons oil, for frying
- 1 teaspoon apple cider vinegar
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato puree
- 4-5 sprigs cilantro, alternatively parsley
Instructions
- Wash one large or two small eggplants and cut them into 1/2-inch thick slices.1-2 eggplants
- Heat the oil in a large frying pan over medium-high heat. Fry the eggplant slices on both sides, about 3 minutes per side. You may have to work in batches. Transfer to a plate and set aside.2 tablespoons oil
- In the same pan, add the chopped onion and cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes.1 onion
- In a small saucepan, pour about 1/3 cup of the tomato puree and spread it evenly over the bottom. Arrange a layer of eggplant slices on top and sprinkle a third of the fried onion over them.
- Repeat with another layer of eggplant and onion. Repeat the layers until all the eggplant and onions are used up.
- In a small bowl, whisk together the remaining tomato puree, apple cider vinegar, salt, and pepper. Pour this mixture over the eggplant layers in the saucepan, making sure to cover them well.1 teaspoon apple cider vinegar, 1/3 teaspoon salt, 1/4 teaspoon black pepper
- Place the saucepan over low heat and simmer the eggplant mezhivo for 15 minutes, or until the eggplant is tender but not mushy.
- You can serve the mezhivo warm or cold, sprinkled with some fresh chopped cilantro or parsley for extra flavor.4-5 sprigs cilantro
Notes
- Some recipes may suggest salting the eggplants before frying and letting them sit for 15 minutes to drain the juice and remove the bitterness. However, this step is unnecessary for modern eggplant varieties, since they are not as bitter.
- You can use store-bought tomato puree or blend canned tomatoes with their own juice. Fresh tomatoes, peeled and blended, also work well.
- To add some spice to the appetizer, you can mix some ground chili pepper into the tomato puree.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
