Eggplant and tomato salad
Today we are preparing a wonderful salad consisting of just two main ingredients. Eggplant and tomato salad on the table. The taste is incredible. Eggplants with a light smokiness, tomatoes make the salad juicy. Be sure to try it.
Equipment
- 1 knife
- 1 chopping board
- 1 tablespoon
- 1 teaspoon
- 1 mix bowl
- 1 baking dish
Ingredients
- 250 g eggplant
- 200 g tomatoes
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp mayonnaise
- 6-7 leaves basil
- ¼ tsp Herbes de Provence
- 1 pinch salt
Instructions
- Prepare everything necessary.
- Cut the eggplants into large cubes. If the vegetable is bitter, then you should generously sprinkle with salt (1 tsp.), pour water, mix. Leave for 10 minutes, then throw it on a sieve and shake off the liquid well. Pour into a baking dish. Sprinkle with Herbes de Provence, add salt (if soaking was done, do not add salt). Drizzle with vegetable oil.250 g eggplant, ¼ tsp Herbes de Provence, 1 pinch salt, 1 tbsp vegetable oil
- Mix and put in an oven preheated to 170℃. Bake until lightly browned, stirring occasionally. The time depends on the thickness of the layer of vegetables, so if possible, try to choose a more free form or bake on a baking sheet.
- Cut the tomatoes slightly larger than the eggplants. Put in a bowl.200 g tomatoes
- Add the baked eggplants there. They can be hot, then you will get a wonderful warm salad, it will also be delicious with cooled ones.
- Add mayonnaise, chopped basil and garlic. Be careful, as basil is a rather aromatic seasoning, here 6-7 leaves will be enough. Pour in soy sauce.2 cloves garlic, 1 tbsp soy sauce, 1 tbsp mayonnaise, 6-7 leaves basil
- Mix.
- The salad with baked eggplants and tomatoes is ready.
Nutrition
Calories: 150kcalCarbohydrates: 32gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 167mgPotassium: 1866mgFiber: 8gSugar: 21gVitamin A: 533IUVitamin C: 21mgCalcium: 65mgIron: 5mg