Warm Salad with Pork, Roasted Eggplants, and Summer Vegetables
Salads • Greek
Description
Warm salad with pork, roasted eggplants, and summer vegetables
Ingredients
- Pork Blood 10 oz
- Herbs to taste
- Mayonnaise to taste
- Olive Oil 1 tablespoon
- Eggplants 2 pieces
- Tomatoes 2 pieces
- Cucumbers 2 pieces
Step-by-Step Guide
Step 1
Slice the eggplants into rounds (1.5 cm thick), sprinkle with salt, and let them sit to remove bitterness. Place on a baking sheet, drizzle with olive oil, and roast in the oven. It's important not to overcook them; the eggplants should remain soft and juicy.
Step 2
Cut the pork into small cubes, season with salt, and fry until cooked in a small amount of oil.
Step 3
Cut the vegetables into pieces the same size as the pork. Quarter the eggplants.
Step 4
Arrange all the ingredients on a plate, dress with mayonnaise and herbs. Serve immediately!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!