in Italy

Eggplant salad

updated

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • 300 g tomatoes
  • 2 spring onions
  • basil
  • mint
  • 5 tbsp olive oil
  • white wine vinegar
  • some salt
  • some pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Peel the eggplants and dice them. Soak the diced tomatoes in cold water for 30 minutes. Remove the seeds from the tomatoes and dice them as well. Slice the spring onions into rings. Cook the eggplant cubes in boiling water until tender. Drain and let cool. Place the eggplant, tomatoes, and sliced ​​basil and mint leaves in a bowl. Add olive oil, wine vinegar, salt, and pepper and mix everything together. Let it marinate for a while and season again before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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