Eggplant and Tomato Salad
3 servings
40 minutes
Eggplant and tomato salad is a harmony of flavors and textures. Roasted eggplants add tenderness and a light smoky note to the dish, while sweet, juicy tomatoes refresh every bite. A light vinegar marinade for the onions adds zest, and lightly salted trout adds sophistication. Sesame provides a subtle nutty aroma that complements the composition. The origins of the recipe can be traced back to Mediterranean cuisine, where simplicity and fresh ingredients play a key role. This salad is perfect as a light dinner or appetizer for a festive table.
1
Cut the eggplants into slices 0.3–0.5 cm thick, salt them, and let them sit for 15 minutes. Place on a rack and bake in the oven for 25 minutes at 190 degrees until golden.
- Eggplant: 200 g
- Salt: to taste
2
Chop the onion not too finely and soak it in vinegar for 15 minutes, then squeeze it out.
- Onion: 0.5 head
- Vinegar: to taste
3
Peel the tomatoes and cut them into wedges (not small).
- Tomatoes: 350 g
4
Cut or tear the salad by hand, add it to the tomatoes and onions.
- Green salad leaves: 0.5 bunch
5
Cut the trout into pieces of 1cm x 2cm. Mix everything and add the eggplants.
- Lightly salted trout: 100 g
- Eggplant: 200 g
6
Sprinkle with sesame. Serve immediately.
- Sesame seeds: 0.5 teaspoon
