This healthy, refreshing summer salad from the Romanian community is delicious as a salad, appetizer, or vegetarian side dish.
Enjoy it with a toast or serve it as an appetizer to welcome guests. For all of you salads lovers I included a bonus, 2 links for 2 more amazing salad recipes below.
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For ingredients-
1 large eggplant
3 tomatoes- chopped
4 green onions-chopped small
3 garlic cloves – minced
3 Tbsp olive oil
1/2 tsp each salt and pepper
To make-
Use a fork to poke holes in the eggplant 6-7 times
Wrap eggplant with foil
Bake eggplant in a preheated oven at 425f for first 20 minutes
Unfold foil, lay it on the baking pan
Increase temperature to450 f for another 10 minutes
Let the eggplant to cool
Mix all other ingredients in a bowl
Cut to slice eggplant lengthwise to two halves
Use a spoon to scoop out the inside
Transfer to a bowl
Mash eggplant to form large chunks
Add eggplant to other ingredients
Mix well, refrigerate
Serve chilled
Cheers, with love, from my kitchen to yours
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Bonus-link to my recipe for cranberries cabbage salad-
Bonus- link to my recipe for Moroccan tasty tomato cooked salad-