Warm salad with pork, baked eggplant and summer vegetables
4 servings
30 minutes
Warm salad with pork, roasted eggplants, and summer vegetables is a fragrant and rich dish embodying the Mediterranean spirit of Greek cuisine. Its history begins with the tradition of combining meat with vegetables to create harmonious flavor compositions. The sweet-smoky taste of roasted eggplants highlights the tender juiciness of pork, while fresh cucumbers and tomatoes add lightness and freshness. The dressing made from homemade mayonnaise and herbs gives the dish a special tenderness. This salad is perfect as a standalone dinner dish and pairs well with warm bread or flatbreads. Greek chefs love to combine simple ingredients to create gastronomic masterpieces, and this salad is a great example.
1
Slice the eggplants into 1.5 cm thick rounds, salt them and let them sit to remove bitterness. Place on a baking sheet, drizzle with olive oil and bake in the oven. It's important not to overcook; the eggplants should remain soft and juicy.
- Eggplants: 2 pieces
- Olive oil: 1 tablespoon
2
Cut the pork into small cubes, season with salt, and fry in a small amount of oil until cooked.
- Pork: 300 g
3
Cut the vegetables into pieces the size of pork chunks. Cut the eggplants into quarters.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
- Cucumbers: 2 pieces
4
Place all ingredients in a dish, dress with mayonnaise and herbs. Serve immediately!
- Homemade mayonnaise: to taste
- Green: to taste