Eggplant and Tomato Salad is a summer side dish, the taste of summer on a plate. A fresh, light, and flavorful side dish made with few and simple ingredients. It’s the perfect recipe to serve cold, ideal for accompanying grilled meat or fish. The eggplant salad is a side dish that tastes like summer. Colorful, very fragrant, and fresh, it will also be perfect for dressing bruschetta or friselle.
But now let’s go to the kitchen and I’ll show you how to prepare the Eggplant and Tomato Salad
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 7 Hours 15 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 2 eggplants
- 3 tomatoes
- 1 sprig mint
- 1 sprig basil
- 1 sprig chopped parsley
- salt
- pepper
- extra virgin olive oil
Tools
- 1 Grill
- 1 Salad Bowl
- 1 Small Bowl
Steps
Let’s start preparing
Let’s start preparing Eggplant and Tomato Salad: clean and wash the eggplants. Dry them and cut them into slices not too thin in the length.
Cook them on the grill for a few minutes on both sides.
Let them cool down, cut them into strips, and transfer them to the salad bowl. Add the tomato wedges.
Pour into a small bowl extra virgin olive oil, the parsley, basil, and a sprig of chopped mint, salt, and pepper. Mix and season the salad.
Cover the bowl and let the salad rest in the refrigerator for at least half an hour so all the flavors blend perfectly. Serve the eggplant salad well chilled.
Enjoy your meal!!
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