Warm Baked Eggplant and Zucchini Salad
4 servings
40 minutes
Serve the salad with whole grain bread chips, or even better, in a toasted tortilla. If you add a few bunches of greens and couscous or bulgur to this salad, you'll get an interesting version of tabbouleh .
1
Cut the eggplants into 2x2 cm cubes, sprinkle with salt and let them sit until excess liquid is released, then squeeze. Also cut the zucchini and bell pepper into 2x2 cm cubes. Preheat the oven to 250 degrees.
- Eggplant: 1 piece
- Courgette: 1 piece
- Bell pepper: 1 piece
- Salt: pinch
2
Crush the peeled garlic cloves with the flat side of a knife and place them at the bottom of a ceramic baking dish. Add vegetable oil, dried herbs, and chopped vegetables, mix, and place in a preheated oven for 15 minutes. You can check and stir the vegetables occasionally. Meanwhile, cut the cherry tomatoes in half and the feta cheese into cubes.
- Garlic: 3 cloves
- Vegetable oil: 3 tablespoons
- Dried rosemary: to taste
- Dried oregano: to taste
- Dried marjoram: to taste
- Cherry tomatoes: 6 pieces
- Serbian brine cheese (sir): 1 piece
3
When the vegetables are ready, let them cool slightly, check for salt, and then mix in a bowl with chopped cherry tomatoes and feta cheese.
- Salt: pinch
- Cherry tomatoes: 6 pieces
- Serbian brine cheese (sir): 1 piece