2020-08-13 / test@t

Spicy baked eggplant salad

Baked eggplant with tomatoes and mozzarella is one of the most delicious combinations you can think of with these products. Add some cilantro and chilli for a spice - the spicy baked eggplant salad is ready.

Ingredients

2 large eggplants
2 red onions
3 tomatoes
1-2 chili peppers
1 tbsp. l. vegetable oil
2 large mozzarella balls
1 clove of garlic
a small bunch of cilantro
pieces of pita bread or tortilla cakes, dried in the oven
1 tsp curry powder
a pinch of ground ginger

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat the oven to 220C. Place the eggplants in several places with a fork and place in a baking sheet. Bake for 50-60 minutes, until the skin is black and the flesh is easily pierced with a fork.

Step 2

Cut the onion into thin rings, the tomatoes into slices. Remove the seeds from the chili and slice it thinly.

Step 3

Cut the cooled eggplant in half lengthwise, scoop out the flesh with a spoon, transfer to a food processor and chop. Set aside.

Step 4

Saute the onions in a large skillet for 5-6 minutes until tender. Add chopped garlic, ginger and chili. After another 1-2 minutes add the tomatoes and curry powder, cook for another 12-15 minutes until tender.

Step 5

Stir in the eggplant pulp and cook for 3-4 minutes, stirring occasionally. Add cilantro and remove from heat.

Step 6

Cut the mozzarella into slices, put on a plate with tomato slices and savory eggplant. Serve with tortilla chips.

Preparation time

Cooking time

30m

Servings

Catalog