Composition / ingredients
Step-by-step cooking
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The culinary recipe of this salad is highly recommended to all supporters of proper nutrition. The main charm of eggplant and tomato salad with mozzarella is the perfect combination of products. And the main highlight is eggplant baked in the oven. Such food is a real delicacy for gourmets. Wash the eggplants and cut them into circles, which we spread on a baking sheet covered with parchment and greased with 1 tablespoon of olive oil. Top the eggplant circles with 2 tablespoons of oil, salt and sprinkle with ground black pepper to taste. We send the baking sheet to a very preheated oven and bake the eggplants for 10 minutes. The indicator of their readiness is softness and golden color. Ready-made eggplants are removed from the sheet and cooled. While the eggplants are cooling, cut the tomatoes and mozzarella into circles. Then we prepare the salad dressing by mixing the remaining oil, balsamic vinegar, salt and ground black pepper. Spread the prepared vegetables and cheese on a plate, sprinkle with basil leaves and sprinkle with dressing. Eggplant and tomato salad with matzarella is ready, bon appetit!
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
- Mozzarella - 280 kcal/100g
- Balsamic vinegar - 88 kcal/100g
