whattoeat
13-May-2020
Category:
Salads > Warm salads
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:
Low Carb,
Paleo,
Vegan,
Vegetarian,
Cardiac,
Diabetic,
Low Calorie,
Gluten Free,
Mediterranean,
Dairy Free,
Healthy
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. |
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|---|---|---|
| 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. |
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| 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! |
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