Salad with baked eggplants and fresh vegetables

1 serving

30 minutes

This salad with roasted eggplants and fresh vegetables is the embodiment of Greek gastronomy, filled with Mediterranean aromas. The roasted eggplants acquire a soft, slightly sweet texture that harmonizes with crunchy cucumbers and refreshing grapes. The white sauce with garlic and cilantro adds zest to the dish, while walnuts contribute crunch and richness to the flavor. Greek cuisine is renowned for its simplicity and richness of flavors, and this salad is a vivid example of this philosophy: minimalism in ingredients but maximum pleasure from the combination of textures and aromas. The dish is perfect as a light dinner or appetizer, especially on warm summer days.

Energy value per serving

• Calories: 269.2
• Proteins: 6.7g
• Fats: 20.9g
• Carbohydrates: 15.7g

Ingredients

• Eggplants: 100 g
• Cucumbers: 50 g
• Grape: 30 g
• Walnuts: 30 g
• Grenades: 10 g
• White sauce: 30 ml

Cooking steps

1. Bake the eggplants in the oven for 12 minutes at 220 degrees.

   Required ingredients:

   • Eggplants: 100 g

2. Cut them into slices

   Required ingredients:

   • Eggplants: 100 g

3. Slice the fresh cucumber.

   Required ingredients:

   • Cucumbers: 50 g

4. Cut the large white and red grapes lengthwise.

   Required ingredients:

   • Grape: 30 g

5. Prepare the sauce: homemade mayonnaise, garlic, cilantro (white sauce).

   Required ingredients:

   • White sauce: 30 ml

6. Mix everything.

   Required ingredients:

   • Eggplants: 100 g
   • Cucumbers: 50 g
   • Grape: 30 g

7. Sprinkle with coarsely ground walnuts and grape seeds on top.

   Required ingredients:

   • Walnuts: 30 g