It is not complicated to make an eggplant spread, but finding variations of flavors and tastes is a matter of time, testing and information. That's what I said to experiment and I threw a slice of dried tomato in eggplant - the result was far beyond expectations. I usually made it with mayonnaise, I didn't really like it with oil (it only went fasting) - but this option is also fasting and very delicious - the tomatoes seem to give it a special aroma and a more intense and pronounced taste.
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Bake the eggplants well - on the stove, oven, grill or on an older pan / tray.
Then clean them and let them drain well in a sieve.
And having the tomatoes ready (stored in the fridge or pantry or bought) we make the salad. Don't forget the onion.
Put the eggplant and dried tomato slices in a mixer / blender.
They care to be a uniform paste.
Chop the onions.
By knife or the stand mixer.
And forget how nicely it was shredded - perfect for salad.
Put the eggplant and onion in a bowl, mix well and season with salt.
And ready, garnish the salad with tomato slices and a little aromatic oil in which the tomatoes were.
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