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Salad with eggplants and tomatoes
I suggest a very simple, tender, and tasty salad with eggplants and tomatoes. Eggplant lovers will definitely enjoy this salad. The salad can complement a main meat or potato dish, as well as be served as an independent dish. The dish does not require any special additional expenses neither in time nor in products, and the result is excellent. The bright salad will serve as a great appetizer on the festive table.
Preparation time: 20 minutes.
Ingredients
Show ingredients
- eggplant - 1 pc;
- tomatoes - 4 pcs;
- onion - 1 pc;
- bay leaf - 1 pc;
- salt;
- vegetable oil - 1 tbsp.
Preparation
- A set of products needed to prepare salad from eggplants with tomatoes and onions.
- Place a cooking pot with water on the heat, adding 1 tbsp. of salt and 1 bay leaf. Bringing the water to a boil, drop the eggplants into the water. Boil the vegetables in the water for 10 minutes.
- After taking the eggplants out of the water, transfer them to a plate. Pressing the boiled fruits with another plate on top, squeeze out the absorbed liquid. Now carefully peel off the skin. It is convenient to do this with a knife. Holding the fruit at the base, scrape the skin off with the knife.
- Cut the vegetables in half, and then into long thin slices.
- After peeling the onion from the skin, cut it into half-rings.
- Take tomatoes with firm pulp, so that there is not too much liquid in the salad. You can use “Slivka” variety tomatoes. They have a firm pulp that retains its shape well after slicing. After washing the fruits with cool water, cut them into not too small wedges.
- Combine all the salad ingredients, salt, and dress with sunflower oil.
- Lay the salad on a serving plate, garnish with cilantro and parsley leaves.
- Serve the salad with eggplants and tomatoes immediately.
