Eggplant salad with cherry tomatoes. Very tasty, flavorful, and fresh, with a flavorful dressing based on garlic and aromatic herbs… Try this recipe, it is very simple and quick, perfect for summer!
Great as a side dish or to serve on bruschetta!
If you add some canned tuna or diced cheese, your salad will become a light and appetizing main dish.
The eggplant is an excellent base for salads, appetizers, or a substantial side dish, thanks to its meaty texture and incredible ability to absorb and carry flavors.
It pairs with almost everything: many fresh herbs, grilled meats, or roasts.
This low-carb salad is great for those on a diet.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 112.10 (Kcal)
- Carbohydrates 11.57 (g) of which sugars 8.31 (g)
- Proteins 1.86 (g)
- Fat 7.47 (g) of which saturated 1.07 (g)of which unsaturated 0.14 (g)
- Fibers 4.34 (g)
- Sodium 683.61 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Eggplant Salad
- 2 eggplants (large)
- 7 oz cherry tomatoes (cherry or grape)
- Half yellow onion
- 1 clove garlic
- as needed oregano
- as needed extra virgin olive oil
- salt
- pepper
- leaves basil
Tools
- Frying Pan
- Bowl
Steps for the Eggplant Salad
Wash the eggplant, remove the stem and cut it into slices, then dice it as evenly as possible, not too large.
Finely chop the onion and garlic, then sauté them in a pan with a drizzle of oil, add the eggplants, salt, mix well, and sauté on all sides.
Add half a glass of water and continue cooking for about 15 minutes, stirring occasionally and checking that there is enough liquid.
Once cooked, transfer the eggplants to a plate and let them cool slightly.Add the washed and quartered cherry tomatoes.
Dress the ingredients with an emulsion of oil, salt, pepper, and fresh oregano.Perfume the eggplant salad with basil leaves and serve.
The eggplant salad is ready to be enjoyed!
Serve it as an appetizer or side dish, perhaps accompanied by a slice of fresh bread.
Enjoy your meal.
Notes and Tips
There are different varieties characterized by different shapes, flesh, and colors: round and large (with elongated flesh and fewer seeds), elongated, small, violet (with spongier flesh), but also striped, sugary violet, and white.
Each has specific properties and is suitable for a specific use in the kitchen. For grill and more classic preparations, I recommend the black oval or sugary violet, for stuffing the round black, for frying the white, and so on.
The round lilac one, however, is the most suitable for eggplant parmigiana, a great classic of Italian cuisine that I love!
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