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Salads
Eggplant and Tomato Salad
A vibrant and juicy salad with pan-fried eggplant, fresh tomatoes, and fragrant pesto sauce. Perfect as a light appetizer or spread for bread.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants lengthwise into 0.5-0.7 cm thick pieces and fry them on both sides in vegetable oil, seasoning with salt as you go. Once fried, break them down into thin strips.
2
Remove the seeds from the tomatoes and cut them into thin strips. Choose ripe, sweet tomatoes.
3
Press the garlic through a garlic press.
4
Toss together the eggplant, tomatoes, garlic, add the pesto sauce, and season with salt and pepper to taste. Sprinkle with sesame seeds before serving.
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