Eggplant-tomato salad

Ingredients for Eggplant-tomato salad

Instructions for Eggplant-tomato salad

To prepare the Eggplant-tomato salad recipe, please follow these instructions:

The eggplant is cut for approx. 1 cm thick slices, brushed on both sides with chilli orange oil and spread out onto a baking sheet. Do not allow the eggplant to suck too much oil.

The eggplant slices are grilled in the oven until golden brown, turned and grilled golden on the other side, approx. 10 minutes in total. They should seem tender.

The tomatoes are cut in both, lined in thin elongated strips.

The marinade is stirred together by olive oil, sherry vinegar, lemon juice, basil or thyme, salt and pepper. Taste it with sugar, it should not work too sour. The marinade is wrapped with aubergines, tomatoes and onions, and draws for at least half an hour and preferably up to 6 hours at room temperature.

The salad is served on ruccola leaves or other crisp, lettbitter salad

tips:
A good dish as an accompaniment to grilled meat, rose, or self-cooked breakfast. Here, quite a bit of oil is used for marinade, but adjust the amount according to your own taste.