Fast eggplant salad
Continuing to tell about National Cuisine week today I’ll show you a quick version of eggplant salad. In fact, I was inspired to cooking by this recipe with beautiful pictures, but laziness and constant lack of time forced me to deviate a little from the instructions.
What you will need:
3 medium-sized eggplants.
1 medium pot of crushed tomatoes (not tomato paste, but namely crushed tomatoes!)
½ head of garlic
vegetable oil
salt, pepper and paprika
Cut the eggplants onto fourth and lay them on a pan covered by parchment paper or teflon pad. No need to salt the eggplants and give the juice to flow, because we want them juicy and delicious!
Lightly sprinkle the eggplant with oil …
… And put in a preheated to 250°C oven for 40 minutes …
… and bake until brownish color.
Carefully remove the skin with a knife…
…and cut to the desired size. Or just use a blender!
Add the crushed tomatoes, grated garlic, salt and spices…
…and mix well!
Optionally, you can also add the mayonnaise.
Bon appetit!
This looks sooo good. I was just going to run down to the kitchen and cook your eggplant Parmesan. Now I am thinking about making this one, too. Thank you for the idea!
Thank you for reading me, Tanya! And I know many other eggplant recipes from my Georgian friend 🙂 Are you ready to cook?