A very good version of eggplant salad, simple, quick and so, more homemade. I really liked the combination, in the meantime I found this quick and tasty method of baking eggplant in the oven for it. I recommend you try, you can't go wrong and especially if you have a craving for fresh eggplants now.
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The eggplants are washed and cut in half and then cut with a deep knife, see in the picture.
Put them in a pan and sprinkle with a little oil.
Bake at 200 degrees for 30-40 minutes until nicely browned.
Allow to cool well then remove the eggplant core with a spoon.
Try not to make the eggplant pieces too small, leave them more cubed.
Put them in a bowl in which you will mix the salad.
Add the chopped onion.
Then put the diced tomatoes, salt and 3-4 tablespoons of oil - I put cold pressed sunflower oil, it has a more specific aroma and gives a good taste to the salad.
It comes out just as well with olive oil.
The salad is very freshly mixed, but I noticed that after a few hours in the fridge it tastes even better. So orient yourself according to need and time.
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