Lukewarm Eggplant Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g auberine (s)
- 2 large tomato (s), pitted
- 3 spring onion (s)
- 1 medium clove garlic (s)
- 50 g olives, black
- 70 g olive oil for fryin the auberines
- 1 teaspoon salt to extract the bitter substances from the aubergines
For the dressing:
- 5 g olive oil
- 3 tablespoon balsamic vinegar, very good
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into approx. 1 cm thick slices, season with salt and leave for approx. 10 minutes. Cut the tomatoes into small pieces and thinly slice the olives and spring onions. You can leave very small, black olives whole.
- Prepare a dressing from the olive oil, balsamic vinegar, pepper and salt, pour over the salad mixture and let it steep. Dose the salt carefully and, if necessary, omit it completely if the olives are very salty.
- Dab the salt and moisture from the aubergine slices with kitchen paper. Heat the olive oil in a pan and fry the aubergines until golden brown on both sides. Place the aubergines on a flat plate and add the tomato dressing tablespoon by spoon.
- A delicious lamb chop goes very well with it!
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