Eggplant with tomato salsa
2 servings
50 minutes
Eggplants with tomato salsa is a dish that combines the simplicity and sophistication of Mediterranean cuisine. Grilled eggplant gains softness and a light smoky note, while fresh tomato salsa provides brightness and a refreshing sweet-sour taste. Sun-dried tomatoes add richness and elegance. This dish can be served as a light appetizer or as a side to meat and fish dishes. Historically, eggplants were widely used in Southern European cuisine due to their ability to absorb flavors when fried and baked. The combination with salsa makes it an especially successful option for summer feasts when one craves freshness and rich flavor.
1
Chop everything for the salsa and mix well with oil.
- Salsa: 120 g
2
Slice the eggplant lengthwise, make cuts, salt it, and pat dry. Roast well on coals or in a tandoor.
- Eggplant: 1 piece
3
Fill the eggplant halves with salsa, top with a slice of sun-dried tomato, and serve, optionally, with eggplant ash.
- Salsa: 120 g
