Appetizer of Eggplant Recipe
Eggplant season begins, they are always easy to prepare and always very tasty. This snack can be used as an independent dish, or as a side dish, you can take it with you on a barbecue picnic and even on a festive table, this salad will be to your guests' taste.
Servings 2
Cook Time 30 minutes
Instructions
- Ingredients.
- Cut the eggplants, season with salt and pepper and add 1 tablespoon of sunflower oil.
- I decided to cook 2 different salads, as I have some carrots in Korean, so I cut the second eggplant into long slices.
- Also add salt, pepper and 1 tbsp sunflower oil.
- Spread on a baking sheet and put in the oven for 15-20 minutes at a temperature of 180 degrees.
- While the eggplants are baking, chop the garlic and herbs.
- Garlic can be crushed with a knife, or you can use a garlic press.
- The greens are ready, we take the baked eggplants out of the oven.
- Transfer to a bowl.
- Add some of the herbs with garlic, soy sauce, vinegar 9% (can be replaced with lemon juice) and sunflower oil if desired, mix.
- Cut the tomatoes into large slices.
- Add more greens, mix, and the salad is ready.