Eggplant Salad

Preparation mode

• Preheat the oven to 200°C.
• Cut the eggplants into medium slices and place them on a baking sheet. Drizzle with a little olive oil, salt and pepper.
• Bake the eggplants in the preheated oven for about 20-25 minutes, turning them halfway through, until they are soft and golden brown.
• While the eggplants are roasting, heat a little olive oil in a frying pan and sauté the onion and garlic until soft and lightly golden. Set aside.
• When the eggplants are ready, remove them from the oven and let them cool for a few minutes.
• In a large bowl, combine the roasted eggplant, tomatoes, sautéed onion and garlic, and chopped fresh cilantro, if using.
• Drizzle the salad with the lemon juice and remaining olive oil. Season with salt and pepper to taste.
• Mix everything gently to combine the flavors.
• Let the salad rest for a few minutes before serving so that the flavors can combine.
• Serve the eggplant salad at room temperature or chilled, accompanied by fresh bread or as a side dish for main dishes.