Eggplant and zucchini salad without baking

Name: Eggplant and zucchini salad without baking - Gratiana L.
Ingredients: 2 eggplants; 3 zucchinis; 1 lemon (just the juice); salt; 1 teaspoon ground cumin; 4 cloves of garlic; 4 tablespoons olive oil

Savory - Eggplant and zucchini salad without baking by Gratiana L. - Recipia

Eggplant and Zucchini Salad without Baking – a Quick and Healthy Delight Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes Number of servings: 4 Are you looking for a simple and tasty recipe that doesn’t require baking and won’t fill your house with smoke? This eggplant and zucchini salad without baking is the perfect choice! Quick to prepare, it’s ideal for an energizing breakfast or a light dinner. I will guide you step by step to achieve a perfect result. Necessary ingredients: - 2 medium eggplants - 3 zucchinis - Juice of 1 lemon - Salt (to taste) - 1 teaspoon ground cumin - 4 garlic cloves - 4 tablespoons olive oil Step 1: Preparing the vegetables Start by peeling the eggplants and zucchinis. This step may seem simple, but it is essential for achieving a fine texture. I recommend cutting the vegetables into uniform cubes so they cook evenly. Once done, drizzle them with lemon juice and sprinkle with salt. Mix well and let them sit for 15-20 minutes. This step will help the vegetables release their juices, which will enhance the final flavor of the salad. Step 2: Cooking the vegetables While the vegetables are marinating, peel and crush the garlic. In a pan, add 2 tablespoons of olive oil and heat it over medium heat. Once the oil is hot, squeeze the vegetable cubes to remove excess water and place them in the pan. Add the ground cumin, which will provide a fragrant taste and aroma to your dish. Cook the vegetables for 5-7 minutes, stirring occasionally, until they become slightly golden. Step 3: Boiling the vegetables After the vegetables are sautéed, add about 100 ml of water, cover the pan with a lid, and let it simmer on low heat for 15 minutes. You will know they are ready when the vegetables become soft, and the water has evaporated completely. This step is crucial for achieving a salad with a perfect texture. Step 4: Preparing the salad Transfer the cooked vegetables to a blender, add the crushed garlic and the remaining oil. Blend everything until you achieve a smooth paste. Taste and adjust the salt if necessary. If you want a creamier salad, you can add a little more olive oil. Step 5: Serving Serving is a special moment! I recommend placing the salad on slices of crispy toasted bread. You can decorate with fresh tomatoes, peppers, and olives for a touch of color and freshness. This eggplant and zucchini salad without baking will surely become a family favorite! Variation suggestions: If you want to add a twist, you can include black or green olives for extra flavor. Additionally, some roasted nuts or pumpkin seeds can provide an interesting crunchy texture. This recipe is not only quick but also packed with vitamins, perfect for warm days or when you don’t have much time to cook. Enjoy your meal!

Ingredients

2 eggplants
3 zucchinis
1 lemon (just the juice)
salt
1 teaspoon ground cumin
4 cloves of garlic
4 tablespoons olive oil

Eggplant and zucchini salad without baking

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