Eggplant Salad on Bruschetta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 1 onion (s)
- 2 cloves garlic)
- 0.5 teaspoon ½ salt
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon paprika, hot
- 1 teaspoon cumin
- 4 large tomato (s)
- 2 teaspoons parsley, chopped
- 2 teaspoons basil, chopped
- 1 stick white bread
Print Recipe
Pin Recipe Instructions
- Chop the aubergine, onion and garlic, place in a large baking dish and mix with salt and olive oil. Place in the preheated oven at 180 ° C for 30 minutes.
- Dice tomatoes without pulp. Make a marinade of lemon juice, paprika powder, cumin, balsamic vinegar, parsley and basil, mix with the aubergines and add the tomatoes. Let it steep for 1 to 2 hours.
- Season to taste and serve not too cold on toasted white bread.
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