Salads

Autumn salad of eggplant and tomatoes

Eggplant is an extremely useful vegetable. It not only provides your body with useful trace elements, but also simultaneously treats and regulates the metabolism and the work of many internal organs. In addition, this vegetable is quite cheap, especially in season. Now, in autumn, eggplants can be found at any bazaar or supermarket. This vegetable is perfectly combined with juicy “relatives” – tomatoes, onions, zucchini, carrots. A combination with nuts and greens will also be interesting.

Ingredients

For the filling:

Preparation of autumn salad from eggplants and tomatoes

Cut the eggplant into thick circles, put in a bowl, pour 2 tbsp. spoons of olive oil and mix everything. Heat the grill pan, lay out the pieces of eggplant and fry for 3-4 minutes on each side.

Cut the tomato into large pieces. Peel the onion and cut it into large pieces. Pour the onion with vinegar and let it marinate a little, then drain the vinegar.

Prepare the dressing:

Peel the garlic and grind it in a mortar along with salt in a puree, then pour olive oil and grind everything again. Place pieces of tomatoes on a plate, put pickled onions on top, sprinkle tarragon, mint and basil leaves on top, tearing them with your hands.

Cut the fried warm eggplants into strips and put them on top of the salad, sprinkle with sumac and pour garlic dressing. You can supplement and serve the dish with toast from homemade bread or puree.

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