Before I went on maternity leave, I worked in a transport company, my colleagues and I celebrated all birthdays and holidays. And quite often I was asked to cook liver pate and eggplant salad, which disappeared from the table in just a matter of minutes. Today I will show you the recipe for this very salad, it is quite simple, but very tasty.
Eggplants need to be baked in the oven for an hour at 180 degrees. But you definitely need to pierce it with a knife in several places, otherwise you will have to wash the entire oven.
After they have cooled down, I carefully peel off the skin and cut the eggplants into cubes. I add a little salt and Provencal herbs, mix well.
Then I cut the red onion into quarters into rings and marinade with water and vinegar, mixed in equal proportions.
After 10-15 minutes, I drain the liquid and send the onion to the eggplant and mix well. I cover it with a lid and leave it there for several hours. I usually left eggplants and onions in a container overnight and took them to work in the morning. And already in the office, I added the rest of the ingredients.
After the eggplants and onions have become friends, you can add chopped tomatoes and greens.
Last but not least, I add Sirtaki or Brynza cheese. I cut them into small cubes and send them to the salad. It is dressed exclusively with olive oil.
Ingredients:
- Eggplant 2 pcs
- Tomatoes 4-5 pcs
- Red onion 1 pc
- Cheese "Sirtaki" 200 grams
- Greens, Provencal herbs, salt to taste
- Olive little for dressing
How do you like the recipe? Will you cook?
I have some more cool eggplant salad recipes, you can read here.
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Be healthy!