Baked eggplants with tomatoes and basil In many regions eggplants are traditionally affectionately called "blue", which is true only in relation to unripe fruits. In general, the eggplant may be milky white, and dark-violet, and gray-brown, when overripe. In food, the berries of blue-black and elongated forms are usually used. Yes, yes, in fact eggplants are just berries, just like a watermelon, for example. In such fruits, there are usually few seeds, they are still so tender that they can not be removed. About the taste and benefits of eggplant can not speak, no wonder they got such popularity even in those regions where the climate does not allow them to grow. Aubergines are used to prepare casseroles, vegetable stews, salads, snacks, they are dried, salted and marinated. In salads, eggplants are also used in different kinds - raw, fried, baked, pickled. Today we offer you to prepare a delicious seasonal salad of baked eggplant with tomatoes and basil. Such salads are very popular in Greece and other Balkan countries, where the basis of the daily diet is fresh vegetables and spicy greens.
Ingredients:- Eggplant 2 pcs.
- Tomatoes 2 pcs.
- Onions 1 pc.
- Basil green fresh 0.5 bunch
- Sunflower unrefined oil 3 tbsp. l.
- Salt 2 pinch
- Pepper black ground 2 pinch
- Step 1 To make a salad you need 2 tomatoes, 1-2 eggplant, a small onion and basil.
- Step 2 Eggplants are well washed, drained and cut into cubes.
- Step 3 Cover the parchment with parchment paper, sprinkle with vegetable oil, put the cut aubergines, salt and pepper.
- Step 4 Bake in a preheated oven to 200 ° C for 15-20 minutes until the pieces become soft. Then put on a plate and allow to cool.
- Step 5 Wash tomatoes and cut into cubes.
- Step 6 1 small onion to peel and thinly cut.
- Step 7 Basil is washed, drained and cut.
- Step 8 Combine the eggplants, tomatoes, onion and basil, add the vegetable oil.
- Step 9 Mix well the salad, add salt to taste.