Recipe for "Eggplant and Tomato Garlic Salad!" Topped with walnuts and crunchy toppings
|Material ( For 2 persons )|
|eggplant||two (long cylindrical things)|
|garlic (Allium sativum)||a game or match|
|Walnuts and olive oil||1 tablespoon|
|salt (i.e. sodium chloride)||1/2 teaspoon|
|coriander (Coriandrum sativum)||proper quantity|
Recipe for Eggplant and Tomato Garlic Salad. The contrast between the soft eggplant and juicy tomatoes, the flavor of garlic, and the fresh aroma of pak choi. Walnuts add texture and richness.
Eggplant and Tomato Garlic Salad
Ingredients (serves 2)2 eggplants
A clove of garlic
1 tablespoon walnut olive oil
1/2 teaspoon salt
a pinch of pak choi
Garlic Eggplant and Tomato Salad DirectionsCut eggplant into 2 cm cubes. Slice garlic thinly.
Heat olive oil in a frying pan and saute eggplant and garlic. When the eggplant is softened, turn off the heat.
Cut tomatoes into 2 cm cubes and remove most of the seeds.
Combine eggplant, garlic, and tomatoes in a bowl or Tupperware container, add salt, and dress.
Arrange on a plate and sprinkle with finely chopped walnuts and pak choi.
How does Eggplant and Tomato Garlic Salad taste?
Although the flavor is simple and salty, the use of a variety of ingredients gives it depth of flavor. The contrast between the soft eggplant and juicy tomatoes, the flavor of garlic, and the fresh aroma of pak choi. Walnuts accentuate the crispy texture and savory richness. This dish can be eaten while the eggplant is warm or chilled.