Eggplant – Tomato – Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the eggplant and cut into thin slices, the thinner the slices, the better. Grill these slices individually and on both sides in the pan. This works best with a grill pan. Meanwhile, peel the garlic, cut into thin slices and place in a bowl with the oil. Wash the tomatoes in quarters or cut into small, bite-sized cubes, place in the bowl and mix. When all the aubergine slices are grilled, add them and season with salt, pepper and oregano. Fold in a few basil leaves as well and save 2-3 for decoration. Then let something go. The quantities of each individual ingredient can be varied as desired. Tip: In Italy you can buy already grilled, deep-frozen eggplant slices (which have really been grilled without any fat). For those who haven`t found this in their supermarket until now, just pre-grill and freeze the aubergines, then things will be very quick afterwards.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.