Eggplant and Tomato Salad
1 serving
20 minutes
Eggplant and tomato salad is a vibrant combination of freshness and delicate texture that embodies the flavor traditions of Chinese cuisine. The dish is based on fried eggplants that give it a rich, slightly smoky aroma that pairs wonderfully with the sweetness of juicy tomatoes. Pickled onions add a spicy note, while herbs and olive oil complete the composition with exquisite freshness. This salad not only delights with its taste but also serves as a light and nutritious addition to main dishes. In China, such salads are often served as a cold appetizer, highlighting the natural aromas of the ingredients. Its delicate texture and balance of sweet and sour make it an ideal choice for summer lunches and friendly dinners.
1
Slice the eggplant into 1 cm thick rounds. Sprinkle with salt and let sit for 5 minutes to remove bitterness. Rinse with water and squeeze out.
- Eggplants: 1 piece
2
Slice the onion into half rings, pour with rice or balsamic vinegar, and let it sit for 5 minutes.
- Red onion: to taste
- Rice vinegar: to taste
3
Slice the tomatoes and place them on a plate. Top with onions.
- Tomatoes: 2 pieces
4
Fry the eggplants on a grill pan, cut them into strips, and place them on a plate with tomatoes and onions.
- Eggplants: 1 piece
5
Add your favorite herbs (like cilantro), a bit of olive oil, and salt.
- Green: to taste