Eggplant salad with zucchini and tomatoes

Name: Eggplant salad with zucchini and tomatoes
Ingredients: 2 medium eggplants (600 g); 1 medium zucchini (300 g); 1000 ml water; 1 teaspoon fine salt; 2 medium tomatoes (300 g); 15 g scallion greens; 45 ml oregano-infused olive oil; 1/2 teaspoon ground pepper; 4 slices bread (120 g)

Salad - Eggplant salad with zucchini and tomatoes by Aneta F. - Recipia

Oregano-infused olive oil goes into eggplant salad with zucchini and tomatoes, which stays rustic, with the vegetables cut into larger pieces. The baked eggplant is mixed with boiled zucchini, tomatoes and scallion greens, then served on bread. I like to leave the eggplant in chunks, without chopping it finely. Prep: 20 minutes. Cook: 45 minutes. Rest: 20 minutes. Total time: 85 minutes. Servings: 4. Approximately 230 kcal and 6 g protein per serving.

Ingredients

2 medium eggplants (600 g)
1 medium zucchini (300 g)
1000 ml water
1 teaspoon fine salt
2 medium tomatoes (300 g)
15 g scallion greens
45 ml oregano-infused olive oil
1/2 teaspoon ground pepper
4 slices bread (120 g)

Preparation

1. Preheat the oven to 220°C. Prick the eggplants with a fork and bake for 40 minutes, until soft and the skin is wrinkled. 2. Peel the zucchini and cut it into small cubes. Boil it for 5 minutes in 1000 ml of water with 1/2 teaspoon of salt, until soft but still holding its shape. Drain. 3. Let the eggplants and zucchini cool for 20 minutes. Peel the eggplants and chop them coarsely. 4. Cut the tomatoes into small cubes and finely chop the scallion greens. Mix them with the eggplant, zucchini, 45 ml oregano-infused olive oil, 1/2 teaspoon of salt and the pepper. The vegetable pieces should remain visible in the salad. 5. Spoon the salad onto the slices of bread.

Notes

The infused oil can be replaced with 45 ml of sunflower oil; the bread served with it contains gluten. Serve the salad on slices of toasted bread. Covered, it keeps in the refrigerator for up to 3 days; if you make it ahead, add the tomatoes close to serving, as they release juice. Large eggplants may need a few extra minutes in the oven, and firm ones with shiny skin work well here. I learned from a cook not to drain the eggplants when they taste sweet and pleasant.