Eggplant and Tomato Salad

3 servings

40 minutes

Eggplant and tomato salad is a harmony of flavors and textures. Roasted eggplants add tenderness and a light smoky note to the dish, while sweet, juicy tomatoes refresh every bite. A light vinegar marinade for the onions adds zest, and lightly salted trout adds sophistication. Sesame provides a subtle nutty aroma that complements the composition. The origins of the recipe can be traced back to Mediterranean cuisine, where simplicity and fresh ingredients play a key role. This salad is perfect as a light dinner or appetizer for a festive table.

Energy value per serving

• Calories: 119.2
• Proteins: 9.3g
• Fats: 4.2g
• Carbohydrates: 10.6g

Ingredients

• Eggplants: 200 g
• Tomatoes: 350 g
• Green salad: 0.5 bunch
• Onion: 0.5 head
• Sesame: 0.5 tsp
• Lightly salted trout: 100 g
• Salt: to taste
• Vinegar: to taste

Cooking steps

1. Cut the eggplants into slices 0.3–0.5 cm thick, salt them, and let them sit for 15 minutes. Place on a rack and bake in the oven for 25 minutes at 190 degrees until golden.

   Required ingredients:

   • Eggplants: 200 g
   • Salt:  to taste

2. Chop the onion not too finely and soak it in vinegar for 15 minutes, then squeeze it out.

   Required ingredients:

   • Onion: 0.5 head
   • Vinegar:  to taste

3. Peel the tomatoes and cut them into wedges (not small).

   Required ingredients:

   • Tomatoes: 350 g

4. Cut or tear the salad by hand, add it to the tomatoes and onions.

   Required ingredients:

   • Green salad: 0.5 bunch

5. Cut the trout into pieces of 1cm x 2cm. Mix everything and add the eggplants.

   Required ingredients:

   • Lightly salted trout: 100 g
   • Eggplants: 200 g

6. Sprinkle with sesame. Serve immediately.

   Required ingredients:

   • Sesame: 0.5 teaspoon