Eggplant salad with tomatoes
Eggplant salad with tomatoes stands out with juicy vegetables, garlic and the fresh aroma of fresh herbs. Let the eggplant sweat and fry until golden brown, briefly fry the tomatoes with the onion and finally mix everything with fresh herbs.
Ingredients · Servings 3
- 1 to you
- 1 onion
- 200 g tomatoes
- 2 cloves of garlic
- lemon thyme (to taste)
- parsley leaves
- onion top
- salt
- ground pepper
- oil
Method · 40 min
- Wash the eggplants and cut them into rounds. Spread them out, salt them and let them sweat for about 20 minutes. Then dry them with a paper towel.
- Meanwhile, prepare the other ingredients. Wash the tomatoes and cut them into smaller pieces. Peel the onion and garlic and chop them finely. Wash and chop the parsley, onion tops and lemon thyme.
- Heat the oil in a frying pan. Add the eggplant slices and fry until golden brown on both sides. Remove the fried eggplant from the pan and set aside.
- Add more oil to the pan as needed and heat it up. Add the onion and sauté until translucent. Add the tomatoes, garlic and lemon thyme. Season with salt and pepper and sauté briefly.
- Add the chopped parsley and onion tops. Return the roasted eggplant to the pan and mix everything carefully. Taste and add salt or pepper if necessary.
- The salad can be served warm immediately after preparation or allowed to cool and served cold.
