Salad of Lightly Roasted Eggplants and Baked Tomatoes with Feta Cheese
Salads • World
Description
Salad of Lightly Roasted Eggplants and Baked Tomatoes with Feta Cheese
Ingredients
- Eggplants 2 pieces
- Tomatoes 8 pieces
- Olive Oil 8 tablespoons
- Basil 1 tablespoon
- Feta cheese 5 oz
- Sour Cream 5 oz
- Paprika to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skin from the tomatoes, cut the flesh in half, and place them cut side up on a baking sheet.
Step 2
Drizzle with a tablespoon of olive oil and bake on the top rack of the oven for 1 hour at 390°F. Let cool.
Step 3
Slice the eggplants crosswise into 1 cm thick slices, arrange them on a table or cutting board, and salt both sides.
Step 4
Let sit for 20 minutes. Pat dry with a paper towel and brush the pieces with olive oil on both sides.
Step 5
Season with freshly ground pepper. Heat oil over high heat and fry the eggplants in batches on both sides for 20 minutes.
Step 6
In a large bowl, pour in 6 tablespoons of olive oil, add basil and balsamic vinegar.
Step 7
Dip the eggplant slices into the marinade and store in a cool place.
Step 8
Arrange lettuce leaves on 4 plates, randomly place the tomatoes and eggplants. In the center of each plate, place slices of feta cheese and drizzle with the remaining marinade.
Step 9
Before serving, garnish with a tablespoon of sour cream and sprinkle with paprika.
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