Easy Tomato Eggplant Salad

I am so thrilled to share with you the incredible recipe for Easy Tomato Eggplant Salad!

Bursting with fresh flavors and vibrant colors, this salad is an absolute delight for both the eyes and the taste buds.

Picture this: fried in a dry frying pan eggplants, juicy tomatoes, and tender feta.

My simple recipe will guide you through the steps to effortlessly prepare a delicious eggplant appetizer.

Not only will you experience pure pleasure from this salad, but you’ll also reap the benefits of these nutritious vegetables.

Trust me, you’ve never cooked eggplants like this before!

The secret to achieving these soft and flavorful eggplants lies in an unconventional cooking method.

I fry the eggplant slices in a pan without any oil until they reach a rich, dark golden brown.

By doing so, I preserve all the juiciness and flavor within, resulting in incredibly tender and meaty eggplants.

Plus, this “charred” technique ensures that the eggplants won’t soak up excessive oil, making them less greasy compared to regular frying.

To achieve this tasty outcome, first dry-fry the eggplants, then add garlic, and only towards the end drizzle a little vegetable oil.

This way, these delightful vegetables retain not only their taste and texture but also their nutritional value.

For optimal charring, I recommend partly removing the peel and cutting the eggplants into large pieces.

And thanks to the dry frying method, you won’t even notice the natural bitterness that eggplants sometimes possess.

Prepare to be pleasantly surprised by the aroma of this Easy Tomato Eggplant Salad.

Imagine fragrant eggplant slices, juicy tomatoes, sweet onions, and a hint of cheese.

Don’t be alarmed by the minimal salt content in this salad.

I crumble some feta on top, and its saltiness is enough to enhance the natural flavors of the vegetables.

Treat yourself and your loved ones to this luxurious dish made from humble ingredients. You won’t regret it!

how to cook Easy Tomato Eggplant Salad?

STEP 1

To prepare the eggplant and tomato dish, start by using a knife to partially remove the skin of the eggplants. Then, cut them in half lengthwise and chop them coarsely.

STEP 2

Next, slice the garlic into thin pieces.

STEP 3

Heat a frying pan over high heat and add the chopped eggplants.

STEP 4

Fry them without any vegetable oil for about 3-5 minutes, stirring occasionally, until they turn a nice golden brown.

STEP 5

After that, pour a little vegetable oil into the frying pan with the eggplants and give it a good stir.

STEP 6

Add the chopped garlic to the eggplants and fry for another minute.

STEP 7

Moving on, wash the tomatoes and chop them coarsely.

STEP 8

Also, wash the parsley and chop it finely.

STEP 9

Peel the red onion and cut it into quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.

STEP 10

In a small bowl, place the chopped onion and add lemon juice and salt. Let it marinate for about 5 minutes.

TIPS: When it comes to lemon juice, you have the choice between using fresh lemons or bottled lemon juice. Both options work just fine, so go with whatever you have on hand or prefer. The tangy flavor of lemon will add a refreshing twist to your dish.

STEP 11

Then, transfer the pickled onions and tomatoes to a large bowl, along with the eggplants and garlic.

STEP 12

Pour in some vegetable oil, season with black pepper, and add the chopped parsley. Give everything a good stir to combine all the flavors.

STEP 13

Finally, place the finished dish on a plate and crumble some feta on top.

TIPS: If you don’t have feta, you can replace it with ricotta. Just remember to add some extra salt to the dish if you choose to use ricotta.

STEP 14

Now, it’s time to serve this delicious Easy Tomato Eggplant Salad. Enjoy your meal!