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Salads
Tomato and Eggplant Salad
A fresh and hearty salad featuring roasted eggplant and a light cucumber-sour cream 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
Cut the eggplant into large cubes, season with salt and spices to taste, drizzle with oil, toss to combine, and roast for 20 minutes at 180°C.
3
Dice the tomatoes into large cubes.
4
Prepare the dressing: grate the cucumber and squeeze out excess liquid, finely grate the garlic, and finely chop the herbs.
5
Combine the cucumber, garlic, herbs, and sour cream, and season with salt.
6
Arrange the eggplant and tomatoes on a plate, add the dressing, and gently toss to combine.
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