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Salads
Tomato and Eggplant Salad
A light and juicy salad featuring roasted eggplant, fresh vegetables, and a zesty sour cream and cucumber dressing.
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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
Preheat the oven to 180°C (350°F).
2
Dice the eggplant into large cubes, season with salt and your favorite spices, toss with oil, and roast for 20 minutes at 180°C (350°F).
3
Chop the tomatoes into large cubes.
4
Make the dressing: grate the cucumber and squeeze out excess moisture. Finely grate the garlic. Mince the herbs.
5
Combine the cucumber, garlic, herbs, and sour cream, then season with salt to taste.
6
Assemble the salad by placing the eggplant and tomatoes on a plate, add the dressing, and gently toss to combine.
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