Delicious, aromatic, hearty … eggplant and cheese salad. It is easy to prepare, it is combined with many products, you can serve for any reason.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplants are one of the most “convenient” products for cooking, both for summer snack salads and for winter preservation. Any dish made from this vegetable will be spicy, with an interesting pleasant spicy note.
For appetizers and salads, it is better to choose medium-sized fruits that are slightly unripe. Most often, eggplants for dishes are fried in a pan in vegetable oil. But this cooking method is not entirely useful, because fruits absorb a lot of fat. Therefore, in this recipe, we will bake eggplants in an oven, which will make both vegetables and the dish itself more dietary. In addition, baking food in the oven is a healthy diet and similar food should be included in your diet as often as possible.
You can supplement this salad with a variety of products. In this dish, eggplants will be accompanied by cheese and tomatoes. But if you wish, you can add sweet onions, herbs, olives, hot or sweet peppers here. Such a dish will turn out with a new taste and, moreover, a little more satisfying. Well, you can fill the salad with absolutely all options, using a variety of sauces: mayonnaise, butter, yogurt, soy sauce, lemon juice, wine vinegar, etc.
- Caloric content per 100 g - 61 kcal.
- Servings - 3
- Cooking time - 15 minutes preparatory work, 30 minutes baking
Ingredients:
- Eggplant - 1 pc.
- Tomatoes - 10 pcs.
- Suluguni cheese - 200 g
- Soy sauce - 3 tablespoons
- Garlic - 2-3 cloves
- Basil - a couple of twigs
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Olive oil - for dressing
Cooking eggplant and cheese salad
1. Wash and dry the eggplants, cut them into rings about 1 cm thick with a sharp knife. Wash, dry the tomatoes and make several punctures on it with a toothpick or any convenient object so that the fruits do not burst during baking.
Also, if you feel bitterness in eggplants, or you use ripe fruits, then you need to remove solanine from them, which gives off that very unpleasant bitterness. To do this, sprinkle the sliced fruits with salt and leave to lie down for 15 minutes. Then rinse with running clean water and pat dry with a paper towel.
2. Lightly grease a baking sheet with vegetable oil and lay out the vegetables. Season them with a little salt, ground pepper, drizzle with soy sauce and drizzle with olive oil.
3. Heat the oven to 180 ° C and bake vegetables for half an hour until soft.
4. Meanwhile, cut the cheese into cubes. If you don't have suluguni, you can use any cheese you like.
5. Place the baked eggplant and cheese into a deep bowl. Add finely peeled chopped garlic and basil herbs. Season with olive oil and stir.
6. Put the prepared salad on a serving dish and garnish with baked tomatoes on top. If you wish, you can sprinkle the dish with a drop of lemon juice.
See also a video recipe on how to make a salad with eggplant and feta cheese.
