Category: Salads > Warm salads
Prep time (min): 25 minutes
Primary cooking method: Nothing
Cooking time (min): 25 minutes
Secondary cooking methods:
Bright and delicious summer salad from fresh vegetables and baked eggplant. There's no excess oil or frying.
Diets: Vegetarian, Diabetic, Low Calorie, Healthy, Mediterranean, Dairy Free, Vegan, Low Carb, Cardiac, Paleo, Gluten Free
Servings number: 4
1 Eggplant 2 pcs
2 Sweet pepper 1 pcs
3 Tomato 2 pcs
4 Red onion 40 g
1 Prepare your products.
2 First, wash the vegetables. Cut off the sides of the eggplant and make small incisions all over. Then place the eggplant in a dish and microwave at maximum power for 6-8 minutes. Time can vary depending on the size of the eggplant, so focus on the softness of the eggplant.
3 Cut the rest of your vegetables into large pieces, and mix them all together along with a pinch of salt.
4 Take the cooked eggplant and place it in a plastic bag for 7-10 minutes, which will make it easier to take off the skin. After you let the eggplants sit in the bag for a little, you can go ahead and remove the skin.
5 Then, cut the eggplant into large pieces and mix it in with the rest of the salad. If you would like, you can add some olive oil to taste. Bon appetit!