Eggplants are very popular and beloved by many vegetables. They are used to prepare various salads, appetizers, hot dishes and even soups. Eggplants with yoghurt sauce and tomato salad are extraordinarily tasty. This sauce will perfectly complement the baked eggplant, and the aromatic sweet tomato salad will make the dish simply beyond praise!
Ingredients: medium eggplant, garlic, a handful of walnuts, natural yogurt, cilantro, honey, lemon juice, tomato, olive oil, salt, pepper
Cooking method:
Pierce the eggplant with a knife in several places. Drizzle with oil, salt and bake in the oven (200) for about 40 minutes. Add half the honey, 1 chopped garlic clove, 1 spoonful of lemon juice and salt to the yogurt. Add chopped nuts and cilantro.
Coarsely chop the tomatoes. Add the rest of the honey, chopped garlic (2 cloves) and cilantro. Add some zest, lemon juice, salt and pepper. Pour in a couple of tablespoons of olive oil, stir.
Cut the eggplant lengthwise not to the end, as if opening it. Put the yoghurt sauce and tomato salad on the pulp.