13-May-2020
Category: Salads > Warm salads
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Prep time (min): 25 minutes
Primary cooking method: Nothing
Cooking time (min): 25 minutes
Secondary cooking methods:
Roasting
Bright and delicious summer salad from fresh vegetables and baked eggplant. There's no excess oil or frying.
Diets: Vegetarian, Vegan, Paleo, Gluten Free, Diabetic, Dairy Free, Healthy, Low Calorie, Cardiac (heart healthy), Low Carb, Mediterranean
Snack
Ingredients:
Servings number: 4
1 Eggplant 2 pcs
2 Sweet pepper 1 pcs
3 Tomato 2 pcs
4 Red onion 40 g
Steps:
1 Prepare your products. Gallery image
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. Gallery image
3 Cut the rest of your vegetables into large pieces, and mix them all together along with a pinch of salt. Gallery image
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. Gallery image
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! Gallery image