Eggplant Salad
2 servings
40 minutes
Eggplant salad is a refined dish of Georgian cuisine, embodying the freshness of summer ingredients and richness of flavors. Baked until soft, eggplants acquire a tender texture and a light smoky note. Sweet tomatoes add juiciness, while fresh basil fills it with aroma. Feta cubes give the salad a piquant and creamy tenderness. Georgian cuisine is renowned for its ability to combine simple products into harmonious compositions, and this salad is a testament to that. It is perfect as a light appetizer, an accompaniment to meat dishes, or as a standalone treat on hot days.
1
Slice the eggplants into rounds about 1.5 cm thick. Salt them well and set aside for 10 minutes. Bake the eggplants in the oven until cooked, brushing them with vegetable oil.
- Eggplant: 2 pieces
2
Cut the tomatoes into wedges. Add the chopped basil.
- Tomatoes: 2 pieces
- Basil: 3 sprigs
3
Mix tomatoes with basil, eggplants, and diced cheese.
- Tomatoes: 2 pieces
- Basil: 3 sprigs
- Eggplant: 2 pieces
- Feta cheese: 150 g
