Warm Eggplant Salad

Warm Eggplant Salad is a delicious and easy-to-make dish. This simple salad is a perfect side dish to accompany any meal or can be enjoyed as a light lunch.

The base of this salad is eggplant, which is roasted in the oven until it is tender and lightly browned. Roasting the eggplant brings out its unique flavor and a hint of sweetness. The eggplant is then combined with other flavorful ingredients, such as garlic, red onions, tomatoes, and a splash of balsamic vinegar.

Eggplant is a nutritious and versatile vegetable that can be incorporated into many dishes. It is low in calories yet packed with essential nutrients like vitamins, minerals, and dietary fiber. It is also a good source of antioxidants like nasunin, which can help protect against cellular damage. Eggplant is a great source of dietary fiber, which can help promote healthy digestion and regulate blood sugar. It is also rich in minerals such as potassium, magnesium, and iron, which can help support a healthy heart and strong bones. Additionally, eggplant is high in polyphenols, which are natural antioxidants that can help protect your body from oxidative stress. This can help reduce inflammation and support a healthy immune system.

To add a bit of crunch, the salad you can garnish the salad with toasted pine nuts and crumbled feta cheese. The combination of flavors creates a unique and satisfying flavor that is sure to please.

The salad is easy to prepare and can be made in minutes. All you need to do is to roast the eggplant, combine it with the other ingredients, and then toss it with a simple dressing made of olive oil, garlic, and a splash of balsamic vinegar.

The salad is best served warm but can also be enjoyed at room temperature. It can be served as a side dish or as a light lunch. It is also a great addition to any picnic or barbecue, as it is hearty enough to stand on its own.

Warm Eggplant Salad

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Recipe by Dish Lingo Course: Salad, AppetizerCuisine: UkrainianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

285

kcal
Total time

40

minutes

This delicious salad will appeal to all eggplant lovers. Top the gluten-free toast or regular rye bread with this delicious warm (or cold) salad.

The proportions in this salad are not so important. You can add a little bit more or less of each ingredient. Put your favorite fresh herbs, too (parsley, but it will be great with basil and dill).

Ingredients

  • 2 medium 2 Eggplants

  • 1 medium 1 white onion

  • 2-4 2-4 medium Tomatoes

  • 9 cloves 9 Garlic

  • Dill to taste

  • Parsley to taste

  • Salt to taste

  • Ground black pepper to taste

  • Vegetable oil to taste

Directions

  • Cut the eggplant into cubes, add salt, and set aside for half an hour. Then rinse under running water. Peel and finely chop the onion.
  • Pour 1-2 tablespoons of avocado oil into the pan, add the onion, sprinkle it with salt, and saute until light golden brown. Add eggplant and simmer under the lid over low heat until cooked.
  • Put the stewed eggplant with onions in a salad bowl, and add diced tomatoes, chopped herbs, chopped garlic, and salt. Mix well, and cool.