Warm eggplant salad with omelette
4 servings
30 minutes
Warm eggplant salad with omelet is a refined dish inspired by Italian cuisine, combining the tenderness of baked omelet and the fragrant sautéed vegetable mix. Eggplants, zucchini, carrots, sweet peppers, and onions give the salad a rich, slightly sweet flavor that is beautifully complemented by fresh tomatoes and a tangy dressing of sour cream and ketchup. The dish's origins can be linked to the traditional Italian passion for fresh seasonal produce and simple yet expressive gastronomy. The salad is perfect as a light standalone dish or as a side to meat and fish. Served warm, it enhances its flavor nuances even more.
1
Cut eggplant, zucchini, carrot, sweet pepper, and onion into strips and fry in vegetable oil for 15-20 minutes.
- Eggplant: 2 pieces
- Courgette: 1 piece
- Carrot: 1 piece
- Sweet pepper (capsicum): 1 piece
- Onion: 1 head
- Vegetable oil: 2 tablespoons
2
Whisk the eggs with milk and bake an omelette.
- Chicken egg: 2 pieces
- Milk: 50 ml
3
Slice the tomatoes into thin slices.
- Tomatoes: 2 pieces
4
Mix sour cream and ketchup for the dressing.
- Sour cream: 2 tablespoons
- Ketchup: 2 tablespoons
5
Mix the vegetables with the omelet and dress the salad. Add salt.
- Salt: to taste
