Eggplant salad

Eggplant Plachie: a savory dish with a Mediterranean flavor, perfect for a family meal or a dinner with friends. This simple and quick recipe combines tender eggplants with fresh vegetables and a drizzle of oil, offering a delicious result that will delight your taste buds. Let's start the culinary adventure!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 4 medium eggplants
- 60 g flour
- 100 ml olive oil (or sunflower oil)
- 2 large onions
- 1 head of garlic
- 5 ripe tomatoes
- 2 bell peppers (preferably one red and one yellow for color contrast)
- 1 bunch of fresh parsley
- Salt and pepper to taste

Preparation:

1. Preparing the eggplants: Wash the eggplants under a stream of cold water, making sure to remove any impurities. Peel them in places, leaving strips of skin on each eggplant. This will not only give them a more interesting texture but also help maintain their shape during cooking. Cut the eggplants into slices about 1 cm thick and sprinkle with salt. Let them sit for an hour to lose some moisture and become less bitter.

2. Rinsing the eggplants: After they have sat in salt, rinse the eggplants under cold water and gently squeeze them to remove excess moisture. Then, coat them in flour, ensuring they are evenly covered. This step will create a delicious crust during frying.

3. Frying the eggplants: In a large skillet, heat the oil over medium heat. Add the eggplant slices and fry them on each side for 3-4 minutes until golden. Remove them to a paper towel to absorb excess oil.

4. Preparing the vegetables: In the same skillet, add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, being careful not to burn it. Then add the diced peppers and peeled, chopped tomatoes, stirring to combine the flavors. Season with salt and pepper.

5. Assembling: In a baking dish, layer fried eggplants followed by a layer of the vegetable mixture. Continue alternating layers, finishing with the vegetables. Sprinkle chopped fresh parsley on top for added freshness.

6. Baking: Preheat the oven to 180°C. Cover the dish with aluminum foil and bake for 30 minutes. Finally, remove the foil and leave in the oven for another 5-10 minutes to achieve a lightly browned crust.

Serving suggestions: Eggplant Plachie is served warm, alongside a fresh salad or fresh bread. You can add some black olives for a contrast of textures and flavors.

Variations: You can experiment by adding feta cheese or mozzarella between layers for a creamy touch. Additionally, you can substitute tomatoes with tomato sauce for a more intense flavor.

This eggplant plachie recipe is not only delicious but also healthy, full of nutrients and vibrant colors. I encourage you to try this simple yet impressive recipe and enjoy its unique flavors!