Want a tasty side dish but have no idea what to prepare? Then opt for a salad to make every day too.
The recipe is nothing more than a mix of aubergines and tomatoes and we assure you that it will be the right choice if you want to delight your palate.
Only simple ingredients will be needed and a handful of minutes will be enough to serve it at the table.
A tip: savor this delicacy when it is cold to make it even tastier.
Here are the details of what you will need and what are the procedures to follow.
Eggplant and tomato salad: ingredients
Prepare the aubergines with:
- 1 tablespoon of corn starch
- 2 eggplants
- Vegetable oil, to taste
To complete the salad you need to add the following ingredients:
- juice of ½ lime
- 30 g of ketchup
- Parsley, to taste
- 2 tablespoons of soy sauce
- Green onions, to taste
- 300 g of cherry tomatoes
- 40 g of peanuts
Procedure
Cut the tomatoes into wedges, place them in a large bowl together with the chopped parsley and green onion.
Get yourself a pan where the peanuts to be toasted will be added. Then chop them with a knife and add them to the tomatoes previously set aside. Add the ketchup, soy sauce and lime juice as well. Now dedicate yourself to the aubergines
Trim them and cut them in half (you’ll have to get half-moon slices). Transfer them to a serving dish and integrate the cornstarch, then mix with your hands to make everything uniform.
Then fry them in a pan with vegetable oil. When your slices appear golden brown, finish cooking and drain them properly. Incorporate them to the cherry tomatoes and, with the help of a spatula, mix all the ingredients well to create your delicious salad.
Eggplant and tomato salad: ingredients
Prepare the aubergines with:
- 1 tablespoon of corn starch
- 2 eggplants
- Vegetable oil, to taste
To complete the salad you need to add the following ingredients:
- juice of ½ lime
- 30 g of ketchup
- Parsley, to taste
- 2 tablespoons of soy sauce
- Green onions, to taste
- 300 g of cherry tomatoes
- 40 g of peanuts
Procedure
Cut the tomatoes into wedges, place them in a large bowl together with the chopped parsley and green onion.
Get yourself a pan where the peanuts to be toasted will be added. Then chop them with a knife and add them to the tomatoes previously set aside. Add the ketchup, soy sauce and lime juice as well. Now dedicate yourself to the aubergines
Trim them and cut them in half (you’ll have to get half-moon slices). Transfer them to a serving dish and integrate the cornstarch, then mix with your hands to make everything uniform.
Then fry them in a pan with vegetable oil. When your slices appear golden brown, finish cooking and drain them properly. Incorporate them to the cherry tomatoes and, with the help of a spatula, mix all the ingredients well to create your delicious salad.