The eggplant salad is a fresh, flavorful summer side dish, perfect for accompanying any type of main course.
Also great for stuffing sandwiches or bruschetta as an appetizer — you only need a few eggplants and some herbs to obtain a flavorful side dish.
For the eggplant salad I used striped eggplants, which have white, tender and slightly sweeter flesh.
The eggplants are halved and baked, then peeled, cut into strips and seasoned with extra virgin olive oil, mint, garlic and salt.
A few hours resting in the fridge and then you can enjoy them however you like!
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/4 lb eggplants
- 2 cloves garlic
- to taste salt
- to taste mint
- to taste extra virgin olive oil
Steps
Wash and cut the eggplants in half, place them on the oven rack and bake at 482°F for about 40 minutes.
Once cooked, let them cool and then peel them; cut into strips.
Place the eggplant strips in a bowl, add the garlic cut into pieces and the mint (I used dried).
Add oil and salt, then mix.
The eggplant salad, served with hard-boiled eggs, cold cuts or cheeses, will make a delicious dinner with minimal effort.
