Salad with eggplant, tomatoes and eggs

Salad 258 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Salad with eggplant, tomatoes and eggs
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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An eggplant, tomato, pepper and egg salad recipe that will help you out when you need to prepare a hearty snack from a minimum of ingredients. A light vegetable salad is prepared with sour cream dressing.

Ingredients

Directions

  1. Cut the eggplant into cubes of about 2 cm.
  2. Put on a baking sheet (you can cover with foil). Drizzle with olive oil, sprinkle with salt and stir. Send to the oven preheated to 180 degrees for 10-15 minutes (the eggplant should become soft, but not crumbled).
  3. Finely chop the greens.
  4. Mix sour cream with lemon juice, salt and pepper.
  5. Peel the tomato, remove the seeds, and cut the flesh into cubes.
  6. Cut the pepper into cubes too.
  7. Cut the eggs in the same cube.
  8. Remove the cooked eggplants from the oven and let cool completely.
  9. Mix all vegetables, eggs and herbs in a bowl.
  10. Season with sour cream sauce, add salt to taste, mix well. Salad of eggplant, tomatoes and eggs is ready. It is advisable to cool the salad in the refrigerator for 30 minutes before serving, but you can serve immediately.

Salad with eggplant, tomatoes and eggs



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

An eggplant, tomato, pepper and egg salad recipe that will help you out when you need to prepare a hearty snack from a minimum of ingredients. A light vegetable salad is prepared with sour cream dressing.

Ingredients

Directions

  1. Cut the eggplant into cubes of about 2 cm.
  2. Put on a baking sheet (you can cover with foil). Drizzle with olive oil, sprinkle with salt and stir. Send to the oven preheated to 180 degrees for 10-15 minutes (the eggplant should become soft, but not crumbled).
  3. Finely chop the greens.
  4. Mix sour cream with lemon juice, salt and pepper.
  5. Peel the tomato, remove the seeds, and cut the flesh into cubes.
  6. Cut the pepper into cubes too.
  7. Cut the eggs in the same cube.
  8. Remove the cooked eggplants from the oven and let cool completely.
  9. Mix all vegetables, eggs and herbs in a bowl.
  10. Season with sour cream sauce, add salt to taste, mix well. Salad of eggplant, tomatoes and eggs is ready. It is advisable to cool the salad in the refrigerator for 30 minutes before serving, but you can serve immediately.

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