Roasted eggplant salad with tomatoes and garlic
Description
Choose large eggplants for the salad, and be sure to prick the skin to prevent the eggplants from bursting when baking in the oven. Olive oil is great for dressing the salad, but you can also use any other vegetable oil, for example, pumpkin seed, flaxseed, or sesame oil.
Instructions
- 1
Step 1
Prepare the ingredients for the salad.
- 2
Step 2
Pierce the eggplants, place them on a baking sheet, and put them in the oven. Bake for 30 minutes at 180-190 degrees.
- 3
Step 3
Cut the tomatoes into small pieces and put them into a bowl.
- 4
Step 4
Add chopped herbs. I'm using lettuce leaves and black basil. You can also use green basil, parsley, or spinach.
- 5
Step 5
We take the ready eggplants out of the oven and peel off the skin. The skin easily comes off hot eggplants.
- 6
Step 6
Cut the baked eggplants into pieces and place them in a bowl with the other ingredients.
- 7
Step 7
Add olive oil, a little salt, and garlic pressed through a garlic press to the salad. Mix everything.
- 8
Step 8
Sprinkle the ready salad with ground pepper and serve.