Baked eggplant and tomato salad

4 servings

60 minutes

The roasted eggplant and tomato salad is a true gastronomic journey to sunny Greece. Roasted until soft, the eggplants acquire a rich, slightly smoky flavor, while ripe pink tomatoes bring freshness and juiciness. The addition of roasted garlic adds depth and mild spiciness to the dish, while red onion contributes a light sharpness. Lemon juice and olive oil unite the ingredients, creating a harmonious balance of flavors. Cilantro is the final touch that gives the salad a summery freshness. This salad is perfect as a light appetizer, a side dish for meat, or as a standalone dish for warm summer evenings filled with Mediterranean aromas.

Energy value per serving

• Calories: 79.6
• Proteins: 3.4g
• Fats: 0.4g
• Carbohydrates: 15.8g

Ingredients

• Eggplants: 3 pc
• Pink tomatoes: 3 pc
• Red onion: 1 head
• Garlic: 1 head
• Coriander: 0.5 bunch
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Lemon juice: 1 tbsp

Cooking steps

1. Preheat the oven to 200 degrees. Cut the head of garlic in half crosswise, drizzle the cut side with oil and sprinkle with salt. Wrap the garlic in foil.

   Required ingredients:

   • Garlic: 1 head
   • Olive oil:  to taste
   • Salt:  to taste

2. Prick the eggplants with a fork or knife quite often without cutting them. Place them on a baking sheet with garlic and put in the oven for about thirty minutes. The eggplants and garlic should become soft.

   Required ingredients:

   • Eggplants: 3 pieces
   • Garlic: 1 head

3. Cut the prepared eggplants in half lengthwise and cool them down. Scoop out the flesh with a spoon and chop it coarsely. Add salt, drizzle with lemon juice, and pepper.

   Required ingredients:

   • Eggplants: 3 pieces
   • Salt:  to taste
   • Lemon juice: 1 tablespoon
   • Ground black pepper:  to taste

4. Crush the garlic out of the peel and mash it with a fork, mix it with the eggplants.

   Required ingredients:

   • Garlic: 1 head
   • Eggplants: 3 pieces

5. Cut the tomatoes into small wedges. Slice the onion into thin feathers, place in a bowl, season with salt and pepper, drizzle with oil and massage with hands.

   Required ingredients:

   • Pink tomatoes: 3 pieces
   • Red onion: 1 head
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil:  to taste

6. Mix all prepared ingredients, season with lemon juice, salt, pepper, and oil. Sprinkle with chopped cilantro leaves.

   Required ingredients:

   • Lemon juice: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil:  to taste
   • Coriander: 0.5 bunch