Eggplants are ideal vegetables that taste like meat in many dishes. For them not to be bitter during cooking, cooks advise cutting, salting and leaving them for 10-20 minutes, so that all the bitterness comes out with the salt. They then should be washed with water and fried or baked.

Culinarian Yulia shared on Instagram a recipe for a delicious eggplant salad with cherry tomatoes and wine vinegar.

Ingredients:

• eggplant - 1 pc.
• cherry tomatoes - 3-7 pcs.
• lettuce - bundle
• garlic - 2-3 cloves.
• dill - bunch
• oil
• wine vinegar - 2 tbsp. tbsp.
• mozzarella (in brine) - 100 g
• salt, pepper - to taste

Method of preparation:

1. Cut the eggplants into rings and place on a baking tray covered with foil and greased with oil. Splash eggplants with vegetable oil and bake in a preheated oven at 180 degrees for 15-20 minutes.

2. Chop tomatoes, dill and squeeze garlic. Put vegetables and herbs in a bowl, add vegetable oil, wine vinegar, salt, pepper and mix.

3. Place the lettuce leaves on a plate, top with eggplant, tomato mixture and hand-torn mozzarella.

Also on OBOZREVATEL you can read the recipes:

• Stuffed pickled eggplants
• Pickled eggplants in 5 minutes
• Pickled eggplants with carrots and vinegar