Antipasti with eggplant, mushrooms and peppers

Antipasti with eggplant

The Italian appetizer made of peppers, aubergine and mushrooms is super delicious. The antipasti is perfect for Italian dishes and is also a great accompaniment to a barbecue in summer. With various herbs, the appetizer tastes very aromatic.

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  • 1/2 paprika, red
  • 1/2 paprika, yellow
  • 1/2 aubergine
  • 250 g mushrooms, brown
  • 50 g olive oil
  • 5 garlic cloves
  • herbs, thyme, rosemary, basil, marjoram,
  • Balsamic, white, to taste
  • Salt, to taste
  • Pepper, to taste



  1. Cut the peppers into strips.
  2. Have the mushrooms.
  3. Chop the eggplant into thick slices.
  4. In a bowl, season the vegetables with herbs, salt and pepper.
  5. Add the halved garlic cloves and mix with the olive oil.
  6. Spread the vegetables on a baking tray lined with baking paper.
  7. Approx. Bake in the oven for 20 – 25 minutes at 200 degrees.
  8. Add some garlic to the vegetables, season if necessary and add a few drops of balsamic vinegar.
  9. Mix everything well and serve the antipasti cold.


  • knife
  • cutting board
  • parchment paper
  • bowl

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