Baked eggplant and fresh tomato salad

3 servings

45 minutes

Roasted eggplant and fresh tomato salad is the essence of Bulgarian cuisine, rich in simple yet deep flavors. Its history is tied to the traditions of Balkan peoples who have used vegetables for centuries, roasting them for a rich aroma. Roasted eggplants give the dish a creamy texture with a slight smoky note, while fresh tomatoes add juiciness and refreshing acidity. Garlic adds spiciness, and parsley brings brightness and freshness. Lemon juice and olive oil unite the flavors into a harmonious ensemble. This salad is perfect as a standalone dish or as an accompaniment to meat and fish. It is enjoyed chilled, savoring the richness of textures and aromas.

Energy value per serving

• Calories: 112.6
• Proteins: 5.5g
• Fats: 0.6g
• Carbohydrates: 21.5g

Ingredients

• Eggplants: 1 kg
• Tomatoes: 2 pc
• Garlic: 3 clove
• Olive oil: to taste
• Parsley: 1 bunch
• Salt: to taste
• Lemon juice: to taste

Cooking steps

1. Slice the eggplants lengthwise and send them to a preheated oven for about 30-40 minutes until baked.

   Required ingredients:

   • Eggplants: 1 kg

2. Then take them out, let them cool, and peel. Puree in a blender.

   Required ingredients:

   • Eggplants: 1 kg

3. Crush the garlic cloves and add to the puree.

   Required ingredients:

   • Garlic: 3 cloves

4. Cut the tomatoes into small cubes, add to the puree, and salt.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Salt:  to taste

5. Place the puree on a flat plate.

6. Chop the parsley and sprinkle on top.

   Required ingredients:

   • Parsley: 1 bunch

7. Sprinkle with lemon juice and olive oil.

   Required ingredients:

   • Lemon juice:  to taste
   • Olive oil:  to taste