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Autumn eggplant salad » Culinary recipes of dishes with photos. home cuisine

Autumn eggplant salad is one of my favorite dishes. However, at home, no one shares my love, so I always prepare it for myself separately, and every time I am glad that it takes a minimum of effort, and the satisfaction afterwards is a lot.

Eggplant is a very useful vegetable. In addition to the fact that it contains vitamins (C, B, B2, PP and carotene), the pulp of this vegetable contains a huge amount of potassium, which is responsible for the normalization of water metabolism in the body. And the regular use of eggplants – and this has been clinically proven by scientists more than once – helps to reduce the level of cholesterol in the blood.

If you are suddenly going to prepare this salad, consider that I write the number of ingredients for one serving. Let it be not quite tiny, but still one.

Ingredients:
eggplants – 1-2 pcs. (small);
garlic – 2 cloves;
dill – a small bunch;
unsweetened yogurt or sour cream – 2 tbsp. L.;
cheese (to your taste) – one large piece;
salt, pepper – to taste;
yellow olive oil – to taste;
capers – 1 tsp.

Preparation of autumn eggplant salad.

Wash the small eggplants well and cut them into circles.

Next, we spread these circles on a board and generously sprinkle each one with salt. We leave it for 30 minutes – during this time, the salt will “extract” all the unnecessary bitterness from the eggplants.

Turn on the oven and heat it to 200. When half an hour has passed, wash the eggplant circles under running water, dry them a little. Lubricate each piece with yellow olive oil and place on a baking sheet lined with baking paper. Salt, pepper, put two cloves of garlic in a corner and send all this to the oven for 20 minutes.

While the eggplants and garlic are baking, wash the dill and measure the required amount of capers.

Finely chop the dill.

Remove the garlic and eggplant from the oven. Peel the garlic and mash it well with a fork in a separate container. Add capers, sour cream or yogurt, dill and mix well.

Cut the cheese into cubes.

Place eggplants in a deep plate, a mixture of garlic, dill and capers on them, and sprinkle pieces of cheese on top. If necessary, add salt. Sweet taste!

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