Grilled Eggplant Salad
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A roasted vegetable salad can include both grilled and raw vegetables, such as tomatoes. The classic combination of eggplant and tomato in this salad wouldn't be complete without fresh herbs, and it pairs beautifully with Parmesan cheese. If you're serving several guests, consider increasing the quantities of ingredients proportionally in advance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 eggplant
- 2 tbsp. l. olive oil
- 1 teaspoon of salt
- 1 tomato (chopped into pieces)
- 1 crushed clove of garlic
- 2 tablespoons coarsely chopped basil
- 1 teaspoon red wine vinegar
- Chopped oregano
- Grated Parmesan
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Recipes with similar ingredients: eggplants, tomatoes, wine vinegar, basil, oregano
Cooking the dish according to the recipe:
- Cut the eggplant lengthwise into thirds; drizzle with two tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt. Bake over medium-high heat until tender, about 8 minutes per side; chop the cooked eggplant into large pieces.
- Mix with chopped tomato, grated garlic, 2 tablespoons of chopped basil, 1 teaspoon each of wine vinegar and oregano. Season the salad with salt and pepper. Sprinkle the finished dish with Parmesan cheese.
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