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Ingredients
Eggplant Salad with Tomatoes and Garlic
- Ingredients
- 2 Eggplant
- 6 Tomatoes
- 6 garlic cloves
- 1 bunch fresh Basil
- 2 white onions
- 2 Tbsps Caper
- cold pressed olive oil
- 6 Cherry tomatoes
- 4 yellow Cherry tomatoes
- 4 red chili peppers
- salt
- freshly ground peppers
Rinse and slice the eggplant. Place the eggplant in heavily salted water, and let stand for 20 minutes. Remove from the water, drain, and pat dry with paper towels. Heat 6 tablespoons of oil in a pan, and brown the eggplant slices on both sides. Drain on paper towels, and season to taste with salt and pepper. Keep warm.
Rinse and halve the tomatoes, then quarter and remove the seeds. Peel and halve the garlic. Peel and thickly slice the onion. Rinse and halve the cherry tomatoes. Rinse the chilis.
Heat 4 tablespoons of oil in a pan. Sauté the onion and garlic until golden brown, stirring often. Mix in the cherry tomatoes and chili peppers, and sauté briefly.
Mix the eggplant, tomatoes, onion slices, garlic, cherry tomatoes, chili peppers, and a good amount of basil leaves in a bowl. Sprinkle with the capers and 2-3 tablespoons of oil. Sprinkle with the capers, and serve warm with some white bread.
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |