Baked eggplant and fresh tomato salad
3 servings
45 minutes
Roasted eggplant and fresh tomato salad is the essence of Bulgarian cuisine, rich in simple yet deep flavors. Its history is tied to the traditions of Balkan peoples who have used vegetables for centuries, roasting them for a rich aroma. Roasted eggplants give the dish a creamy texture with a slight smoky note, while fresh tomatoes add juiciness and refreshing acidity. Garlic adds spiciness, and parsley brings brightness and freshness. Lemon juice and olive oil unite the flavors into a harmonious ensemble. This salad is perfect as a standalone dish or as an accompaniment to meat and fish. It is enjoyed chilled, savoring the richness of textures and aromas.
1
Slice the eggplants lengthwise and send them to a preheated oven for about 30-40 minutes until baked.
- Eggplant: 1 kg
2
Then take them out, let them cool, and peel. Puree in a blender.
- Eggplant: 1 kg
3
Crush the garlic cloves and add to the puree.
- Garlic: 3 cloves
4
Cut the tomatoes into small cubes, add to the puree, and salt.
- Tomatoes: 2 pieces
- Salt: to taste
5
Place the puree on a flat plate.
6
Chop the parsley and sprinkle on top.
- Parsley: 1 bunch
7
Sprinkle with lemon juice and olive oil.
- Lemon juice: to taste
- Olive oil: to taste
