Ingredients
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1 large tomato (or 6 cherry tomatoes)
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1 clove garlic
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¼ tsp sugar
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1 tsp vinegar, 5%
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Sunflower oil
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Salt
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Greens, such as parsley or green onion, if desired
Directions
We usually prepare this eggplant salad at home. My mum calls it an eggplant spread and she uses a meat mincer to process them. I love chopped vegetables more. For this salad, eggplants can be prepared in two ways: boiled in salted water or baked in the oven (or better grilled, if possible). If you cook at home, I recommend a more convenient way – baking. If you decided to boil eggplants, you will then need to place them under press for 30 min to get rid of excess water.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 200 degrees Celsius. |
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2
Done
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Wash the eggplants, remove the stems. |
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3
Done
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Cover a baking pan with parchment paper. |
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4
Done
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Arrange the eggplant 3-5 cm apart from each other onto the baking pan. Cook for 30-40 min. Check for doneness with a fork - if it comes out easily, the eggplants have become soft enough. |
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5
Done
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Take them out and let chill to room temperature. |
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6
Done
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Peel the skins off, chop finely. |
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7
Done
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Finely chop the tomatoes and garlic. |
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8
Done
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Mix the chopped vegetables together, add garlic and place in the fridge to chill. |
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9
Done
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Before serving, add oil, salt, vinegar, sugar and mix. Sprinkle with chopped greens such as parsley or green onion, if desired. |
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10
Done
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How to serve: Serve cold in a hot day as salad, side dish, a topping for bruschetta or simply with bread and cheese. The Rumanian serving variation is as follows: add chopped sweet onions (if onions are too bitter, marinate it in cold water and vinegar in proportion 1:2 for 30 min), serve with sheep cheese and coarsely chopped tomatoes.
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11
Done
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How to keep: Keep undressed in the fridge for about 3-4 days. A dressed salad can be kept for 1-2 days. And by the way, chopped eggplants can be frozen and used in winter. My Rumanian colleagues say that frozen eggplants are one of their main product to freeze for winter. For freezing: bake eggplants, or better grill them for a smoky taste, chop finely, put into a bag and freeze. Before serving, defrost at room temperature, add tomatoes and dress according to the recipe. |
