Salad of roasted eggplants with tomatoes
Description
Minimum effort — excellent result. The salad is easy to prepare, but baking the eggplants will take some time. If desired, you can bake the eggplants in advance and store them in the refrigerator, then use them later for the salad. Roasted eggplants are much easier to peel while still warm. Also, choose large eggplants of approximately the same size. Can be served immediately.
Instructions
- 1
Step 1
Pierce the eggplants and place them in the oven for 30 minutes. Bake at 200 degrees.
- 2
Step 2
We clean the cooked eggplants and let them cool.
- 3
Step 3
We slice the baked eggplants and pour them into a deep bowl.
- 4
Step 4
Add the sliced tomatoes.
- 5
Step 5
Wash the spinach leaves, dry them, chop, and add to the other ingredients.
- 6
Step 6
Dress the salad with olive oil, then add salt and garlic pressed through a garlic press. Mix well.
- 7
Step 7
Sprinkle the ready salad with cheese and serve. Enjoy your meal!