Eggplant with cheese
Description
A simple dish to prepare. This is a quick vegetable salad that can be served as a standalone dish or as a side to meat, poultry, fish, potatoes, pasta, or porridge. You can substitute feta cheese with brined cheese, and use any nuts you prefer—pine nuts, walnuts, or peanuts. Adjust the spiciness to your taste. If you don't tolerate certain spices, feel free to add your favorites. I particularly enjoy this salad as an appetizer when it has chilled overnight in the refrigerator. However, if serving as a side dish, it should be served immediately, hot from cooking. Serve chilled.
Instructions
- 1
Step 1
Take one large tomato or 3-4 plum tomatoes. Make a cross-shaped incision and pour boiling water over them. Peel off the skin and finely chop the flesh.
- 2
Step 2
Peel the eggplant, cut into medium cubes, salt, and cover with cold water. Place a weight on top to keep the eggplant pieces submerged, and let stand for 10 minutes.
- 3
Step 3
Finely dice the onion, bell pepper, garlic, and chili pepper or hot red pepper.
- 4
Step 4
Sauté the onion over medium heat until soft, adding olive oil.
- 5
Step 5
Then add bell pepper and hot pepper with garlic. Fry for about two minutes.
- 6
Step 6
Drain the liquid from the eggplants and pat them dry with a paper towel. Transfer to a frying pan. Increase the heat and fry, stirring, until the eggplants are soft.
- 7
Step 7
Add the tomato cubes, all the spices, mix and cook for about two minutes.
- 8
Step 8
Place the salad on a plate, sprinkle with parsley and basil, crumble feta cheese over the top. Toast the nuts and scatter them over the salad.
- 9
Step 9
Decorate optionally and serve.