Eggplant and Tomato Salad
Salads • European
Description
34 kcal per 100 grams without dressing.
Ingredients
- Eggplants 5 oz
- Tomatoes 10 oz
- Green Butter ½ bunch
- Onion ½ head
- Toasted Sesame ½ teaspoon
- Lightly Salted Red Fish 5 oz
- Salt to taste
- Vinegar essence to taste
Step-by-Step Guide
Step 1
Slice the eggplants into rounds 0.3–0.5 cm thick, sprinkle with salt, and let sit for 15 minutes. Place on a rack and bake in the oven for 25 minutes at 375°F until golden.
Step 2
Chop the onion not too finely and soak in vinegar for 15 minutes, then squeeze out the excess liquid.
Step 3
Peel the tomatoes and cut them into wedges (not small).
Step 4
Tear or chop the lettuce and add it to the tomatoes and onion.
Step 5
Cut the trout into pieces measuring 1 cm by 2 cm. Mix everything together and add the eggplants.
Step 6
Sprinkle with sesame seeds. Serve immediately.
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