Roasted Eggplant and Fresh Tomato Salad
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0
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
The dish is served chilled and is recommended to be enjoyed with lavash or pita bread.
Ingredients
- Eggplants - 2 lbs
- Tomatoes - 2 pieces
- Garlic - 3 cloves
- Olive Oil - to taste
- Parsley - 1 bunch
- Salt - to taste
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
Cut the eggplants lengthwise and place them in a preheated oven for about 30–40 minutes until roasted.
Step 2
Then remove them, let them cool, and peel off the skin. Puree in a blender.
Step 3
Press the garlic cloves and add them to the puree.
Step 4
Dice the tomatoes into small cubes, mix them into the puree, and add salt.
Step 5
Spread the puree onto a flat plate.
Step 6
Chop the parsley and sprinkle it on top.
Step 7
Drizzle with lemon juice and olive oil.
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