Eggplant Salad with Tomatoes and Onions

This recipe was automatically translated from Romanian. View original here
Eggplant Salad with Tomatoes and Onions

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.


3 pieces
1 piece
Red onion
1 piece
Vegetable oil
50 ml
olive or sunflower
1 tsp

Step by step


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.

Good appetite!

Quantity: 500 g
Prep time: 15 min
Difficulty: easy
Ready in: 60 min
Publish date:

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