Eggplant salad with tomatoes and garlic

Eggplant salad with tomatoes and garlic

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4

Who doesn't love a delicious, creamy, and flavorful eggplant salad? The eggplant salad with tomatoes and garlic is a classic, refreshing recipe that brings a touch of summer to every meal. Whether you serve it as an appetizer or as a side dish, this salad is easy to prepare and full of flavor. Plus, it is a simple and quick recipe, perfect for any occasion.

The history of this salad dates back to ancient times when people started roasting eggplants to turn them into delicious dishes. The combination of eggplant with tomatoes and garlic is a culinary tradition cherished in many cultures, each having its own variation. Today, I will share my favorite recipe, which has been passed down through generations.

Ingredients:
- 2 medium eggplants
- 2 large ripe tomatoes
- 3 tablespoons sunflower oil
- 4-5 cloves of garlic
- 2 tablespoons extra virgin olive oil
- Salt, to taste

Preparation:

1. Start by roasting the eggplants. I love to roast them on a wood grill for a smoky flavor and perfect texture. If you don't have access to a grill, you can also roast them in the oven at 200°C, placing them on a baking sheet lined with parchment paper. Roast for about 30-40 minutes, turning occasionally, until they are soft and the skin is nicely browned.

2. Once the eggplants are roasted, let them cool for a few minutes, then peel them. This can be a little messy, but don't worry – the flavor will be worth the effort! Allow the peeled eggplants to drain in a colander for 10-15 minutes to remove excess water.

3. In a large bowl, chop the eggplants with a knife or fork. Add a pinch of salt and the 3 tablespoons of sunflower oil. Mix well so that the oil is evenly incorporated and you achieve a creamy consistency. You can use an immersion blender for a finer texture, but I prefer to keep the eggplants slightly chunky for a rustic look.

4. The next step is to prepare the tomatoes. Wash them well under running water, then peel them (an easy method is to blanch them for a few seconds in hot water and then transfer them to cold water). Cut the tomatoes into small cubes and place them in a separate bowl.

5. Peel the garlic cloves and crush them with a pestle or the blade of a knife. In a small bowl, combine the crushed garlic with olive oil and a pinch of salt. Mix well with a wooden spoon to create a flavorful paste. Then, add the chopped tomatoes and gently mix to combine.

6. Now, add the tomato and garlic mixture to the bowl with the eggplants. Carefully mix everything together, being careful not to crush the tomatoes too much. The taste will be absolutely divine!

7. Let the salad sit for at least 30 minutes before serving, so the flavors can meld. This step is essential for achieving a rich and full taste.

8. Serve the eggplant salad with tomatoes and garlic on a plate, alongside toasted bread or warm pita. It is delicious and can be an excellent choice for summer meals or parties.

Practical tips:
- Make sure to choose fresh eggplants, free of spots or signs of damage. Medium-sized eggplants are ideal for this recipe.
- If you want a spicy kick, add a few slices of chili pepper to the tomato mixture.
- Stay creative: you can add black olives or even feta cheese for extra flavor.

Frequently asked questions:
1. Can I use frozen eggplants? It is recommended to use fresh eggplants for optimal texture, but if you have no other option, frozen eggplants can be used.
2. How can I store the eggplant salad? The eggplant salad keeps well in the fridge in an airtight container for 2-3 days, but it is best enjoyed fresh.
3. What other ingredients can I add? You can experiment with various herbs, such as dill or parsley, to add a fresh note to the salad.

Nutritional benefits:
This eggplant salad is not only delicious but also healthy! Eggplants are rich in antioxidants, fiber, and vitamins, contributing to good digestion and heart health. Tomatoes add a boost of vitamin C and lycopene, a beneficial compound for skin and heart health.

Possible variations:
You can adapt the recipe according to your preferences. For example, instead of sunflower oil, try sesame oil for a slightly more oriental flavor. You can also add avocado for a creamy texture and rich taste.

So, don't hesitate! Try this eggplant salad with tomatoes and garlic and let yourself be carried away by its flavors. Once you've tasted it, you'll want to make it again and again! Bon appétit!