Roasted Eggplant and Tomato Salad
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Roasted Eggplant and Tomato Salad
Ingredients
- Eggplants - 3 pieces
- Pink Tomatoes - 3 pieces
- Red Onion - 1 head
- Garlic - 1 head
- Cilantro - ½ bunch
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 392°F. Cut the head of garlic in half crosswise, drizzle the cut side with oil, and sprinkle with salt. Wrap the garlic in foil.
Step 2
Without cutting, pierce the eggplants with a fork or knife fairly often. Place them on a baking sheet along with the garlic and put them in the oven for about thirty minutes. The eggplants and garlic should become soft.
Step 3
Once cooked, cut the eggplants in half lengthwise and let them cool. Scoop out the flesh with a spoon and chop it roughly. Season with salt, drizzle with lemon juice, and add pepper.
Step 4
Squeeze the garlic out of its skin and mash it with a fork, then mix it with the eggplant.
Step 5
Cut the tomatoes into small wedges. Slice the onion into thin rings, place it in a bowl, season with salt and pepper, drizzle with oil, and toss with your hands.
Step 6
Combine all the prepared ingredients, season with lemon juice, salt, pepper, and oil. Garnish with chopped cilantro leaves.
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