Salad tomato eggplant
SaladsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Salad tomato eggplant
| Freshly ground pepper | ||
| 1 | Eggplant | |
| 1 | tbsp | Coarse salt |
| 1/2 | dl | Oil |
| 12 | tbsp | Olive oil |
| 12 | Tomatoes | |
| 2 | tbsp | Chop parsley |
| 4 | tbsp | Balsamic vinegar |
| 8 | Spring onions |
Instructions for Salad tomato eggplant
To prepare the Salad tomato eggplant recipe, please follow these instructions:
The eggplant is cut into slices, sprinkle with salt and simmer for 2 hours. Then wash them and dry well in kitchen paper. The eggplant slices are roasted in the oil, so they are brown on both sides. The tomatoes are cut into slices, the leaves are cut. It is all decorated and poured with vinegar and olive oil. Pepper and parsley sprinkle over
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