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Salads
Tomato and Eggplant Salad
A vibrant, zesty, and juicy salad made with pan-fried eggplant and stewed tomatoes with garlic and fresh herbs, delicious served either warm or chilled.
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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
Cut the eggplant into cubes or rounds, coat in starch, and pan-fry in vegetable oil until golden brown.
2
Dice the tomatoes, place them in a skillet, and add salt, sugar, pepper, and vinegar essence. Simmer for 5–7 minutes.
3
Add the minced garlic and fresh herbs, and stir to combine.
4
Combine with the fried eggplant, gently toss, and let it rest for 10–15 minutes.
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