Baked eggplants are not only simple, but also useful, since they do not absorb oil, as when frying, thereby not burdening the dish with extra calories.
Salad with baked aubergines and fresh tomatoes
Ingredients:
- eggplant - 640 g;
- red onion - 45 g;
- Tomatoes - 280 g;
- garlic - 1 head;
- handful of mint leaves;
- olive oil - 75 ml;
- lemon juice - 15 ml.
Preparation
Bake the head of garlic, sprinkle it with oil and wrap it in foil. Wash the aubergines washed and make small incisions so that they do not explode when baked. Place the eggplant along with the garlic head in the oven and bake for 35 minutes at 200 degrees. Finished eggplants ostudite, divide in half, with a spoon, remove the pulp and cut it large. Pour aubergines with lemon juice.
Garlic squeezed out of the shell, rub and connect with eggplant slices. Cut the tomatoes and onions in small slices, mix all the prepared ingredients, season with butter, add mint leaves, salt, freshly ground pepper.
Salad from baked eggplants, tomatoes and onions
Ingredients:
- eggplant - 430 g;
- tomatoes - 320 g;
- red onions - 230 g;
- garlic - 2 teeth;
- parsley - 15 g;
- olive oil - 35 ml;
- lemon juice - 10 ml;
- a pinch of black pepper.
Preparation
Before you bake eggplant for salad in the oven, eggplant nibbling on all sides so that the vegetables do not burst during cooking. Bake the eggplant 45 minutes at 200 degrees. After 15 minutes from the beginning of baking, put the tomatoes, and after 15 minutes - onions, cut with feathers. Take out the baked vegetables, eggplant cover with a film, so that the peel easily detached during cleaning. Peel the tomatoes, cut the vegetables into slices, add the baked onion, mix with chopped herbs and garlic. Season the dish with a mixture of butter, lemon juice and pepper.
How to prepare a salad of baked aubergines and pepper?
Ingredients:
- aubergines - 650 g;
- pepper - 270 g;
- onion green - 15 g;
- garlic - 1 tooth;
- apple cider vinegar - 15 ml;
- vegetable oil - 65 ml;
- a pinch of ground pepper.
Preparation
Eggplants and pepper are placed on a baking sheet and bake at 210 degrees 40 minutes. Peel the peel from the cooked vegetables, cut, add to them chopped onions and garlic scraped. Make a sauce for salad from vegetable oil, vinegar, pepper, salt. Fill the dish and immediately serve.