Salad with roasted eggplants
Description
Perfect for an everyday table. It's best to serve the salad while it's still slightly warm, as the flavor of the roasted vegetables comes through better, especially when paired with soft cheese. This salad goes wonderfully with crusty white bread and a glass of white wine. The salad is elegant, delicious, and will beautifully adorn a festive table. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Wash the eggplants and slice them into 1-centimeter-thick rounds. Place them on a tray, sprinkle with salt, and let sit for 30 minutes. Then blot dry with paper towels. Slice the tomatoes into rounds. Arrange the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake in a preheated oven at 220°C for 15 minutes.
- 2
Step 2
2. Wash the basil leaves. Slice the mozzarella into rounds. Take a baking dish and layer the ingredients alternately: cheese, basil, eggplant, tomato.
- 3
Step 3
3. Fill the entire mold with the ingredients. Place the mold in a preheated oven at 220 degrees for 7 minutes.
- 4
Step 4
4. Meanwhile, prepare the dressing: place the remaining basil, peeled garlic, 30-50 milliliters of olive oil, lime juice, salt, and pepper into the blender container and blend until smooth.
- 5
Step 5
5. Remove the mold, pour the prepared dressing over the salad, wait a little, then serve with white bread.