Table of contents:
Ingredients
Tomatoes 4-5 pieces;
Eggplant 1-2 pieces;
Bulb onions - 1 piece;
Greens (basil), salt, vegetable oil.
- 65 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
I was lucky to have a rest in Egypt this year … Buffet … At first, of course, they took everything that their eyes looked at, but after a couple of days, both my husband and I formed clear gourmet preferences. Most of all, my chosen one liked the tomato salad with eggplant. He grabbed a whole plate of this yummy for dinner and sat down at the table happy.
Upon arrival home, with sad eyes, he said that he missed him and would be very happy if I had mastered the Egyptian cuisine a little. Well, how can you refuse. I tried several variants of such a salad: with baked in the oven and fried in a pan and in a slow cooker eggplant. The last option turned out to be the most delicious (and at the same time the simplest and most economical in terms of the amount of electricity). The husband tasted it and exclaimed: “Oh! This is it! Just like in Egypt! " I present the recipe.
The photo shows the ingredients for the salad. In Egypt, an exceptionally sweet pink salad onion was added. But since we do not always manage to buy it, I do it with the usual one, the main thing is to cut it into small pieces. As for the greens, I found it very interesting with arugula, but the original had basil.
My eggplants, cut into cubes, salt and leave for 15 minutes to leave the bitterness.
Meanwhile, I cut ripe sweet tomatoes into large pieces. My greens, I crush them to the tomatoes.
I do the same with onions.
I rinse the eggplants from salt, put them in a slow cooker with a sufficient amount of vegetable oil. Salt, pepper.
In the "Bake" mode I cook vegetables for about 30 minutes until tender.
Let it cool down.
I spread it to the tomatoes. I add salt to taste.
I stir and put in the refrigerator to cool so that all the ingredients are cold. This is very important in hot weather!
Enjoy your meal!
