Eggplant and Tomato Salad
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
34 kcal per 100 grams without dressing.
Ingredients
- Eggplants - 7.1 oz
- Tomatoes - 12.3 oz
- Green Butter - ½ bunch
- Onion - ½ head
- Toasted Sesame - ½ teaspoon
- Lightly Salted Red Fish - 3.5 oz
- Salt - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Slice the eggplants into rounds 0.3–0.5 cm thick, sprinkle with salt, and let sit for 15 minutes. Place on a rack and bake in the oven for 25 minutes at 374°F until golden.
Step 2
Chop the onion not too finely and soak in vinegar for 15 minutes, then squeeze out the excess liquid.
Step 3
Peel the tomatoes and cut them into wedges (not small).
Step 4
Tear or chop the lettuce and add it to the tomatoes and onion.
Step 5
Cut the trout into pieces measuring 1 cm by 2 cm. Mix everything together and add the eggplants.
Step 6
Sprinkle with sesame seeds. Serve immediately.
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