Eggplant and tomato salad

Ingredients for Eggplant and tomato salad

Instructions for Eggplant and tomato salad

To prepare the Eggplant and tomato salad recipe, please follow these instructions:

Aubergine cut into ca. 1 cm-thick slices that brushed on both sides with chili-Orange oil and spread out on a baking sheet. Avoid letting the Aubergine suck too much oil. Eggplant slices grilled in the oven until golden brown, turn over and grilled Golden on the second side, about 10 minutes total. They must really tender. The tomatoes cut into both, the onion into thin oblong strips. Stir together the marinade of olive oil, sherry vinegar, lemon juice, Basil or thyme, salt and pepper. Flavor it with sugar, it should not work for sur. marinade reversed with aubergines, tomatoes and onions, and draws at least half an hour and up to 6 hours at room temperature. The salad served on rucola-leaves or other crisp, characteristic yeast salad.