Eggplant and tomato salad
Description
The salad is quick and easy to prepare. Importantly, eggplant salad with tomatoes is simple to make not only at home, but also outdoors—while your shashlik is grilling, you can just place the eggplants nearby; they'll be ready in literally 2-3 minutes. Chop the tomatoes, slice the onion, open a can of olives, mix everything in a bowl, add dressing—and voilà! A beautiful and delicious appetizer is ready ;) This salad is perfect for festive tables, suitable for fasting days, and even vegetarians enjoy it. Overall, it's a versatile dish. So I think you should definitely give it a try. The salad is ready to serve.
Instructions
- 1
Step 1
First, wash the eggplants and remove the stems. Peeling young eggplants is optional, but if you don't like the skin, go ahead and remove it :)
- 2
Step 2
Slice the eggplants into rounds about 1 centimeter thick, sprinkle with salt, and let sit for 20–30 minutes so they release their juice and bitterness.
- 3
Step 3
Meanwhile, peel the onion and slice it into half-rings.
- 4
Step 4
Open the olives. You can chop them if desired, but I use them whole (if they're very large, I cut them in half).
- 5
Step 5
Squeeze the juice from half a lemon.
- 6
Step 6
Mix lemon juice with vegetable oil, add salt, and pepper.
- 7
Step 7
We will dry the eggplant slices with a paper towel and fry them on a grill, lightly oiled pan, or on coals.
- 8
Step 8
We wash the tomatoes, dry them, and slice them thinly.
- 9
Step 9
Now layer the tomatoes and eggplants on a flat plate, sprinkling with olives and adding onion rings between the layers. Sprinkle each layer with the dressing. Top with cheese cubes and sprinkle with herbs.