Eggplant salad with basil
4 servings
40 minutes
Eggplant salad with basil is an elegant combination of Mediterranean flavors and summer freshness. Eggplants, lightly fried to softness, acquire a rich, velvety taste that perfectly complements the juiciness of ripe tomatoes. The dressing of balsamic vinegar and aromatic basil adds subtle spicy notes to the dish, making it harmonious and refined. A light garlic hint adds depth of flavor, while fresh parsley brings freshness and sophistication. This salad is perfect as a standalone dish or as an exquisite appetizer for meat or fish. Its roots trace back to European cuisine where simple ingredients are transformed into masterpieces through the skillful combination of aromas. A great choice for a light lunch or festive table!
1
Boil the eggplants until half-cooked, then fry them in vegetable oil. Cut the cooled eggplants into thin slices. Roll each slice into a roll.
- Eggplant: 300 g
- Vegetable oil: 70 ml
2
Chop the tomatoes, removing the pulp first. Combine with the eggplants.
- Tomatoes: 300 g
3
Chop the garlic and add it to the eggplants.
- Garlic: 1 clove
4
To prepare the dressing, whisk together vegetable oil and balsamic vinegar. Add finely chopped basil, salt, and pepper. Garnish with sprigs of fresh parsley.
- Vegetable oil: 70 ml
- Balsamic vinegar: 2 tablespoons
- Basil: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
