avg 5.0
Salad with Eggplants and Tomatoes – Only in 20 Minutes
Instructions
Prepare the products on the work surface. Choose a young, fresh, medium eggplant (300 g) with thin, glossy skin, no wrinkles and no dark spots. Old eggplants with coarse skin and large seeds need extra soaking and are not suitable for a quick salad. Wash the eggplant thoroughly under running water and cut off the stalk with a sharp knife. Do not peel it – the skin comes off easily after boiling.
This is the critical step for removing bitterness. Put a pot of water (2 l) on the heat and add 1 tablespoon of salt and 1 bay leaf. The salt will draw the bitterness out of the eggplant during boiling, and the bay leaf gives a light aroma. Bring the salted water with the bay leaf to a boil and lower the whole eggplant into it – it will float, so press it down with a plate or ladle. Boil the eggplant for 10 minutes: it should soften but not fall apart.
Take the boiled eggplant out of the water with a slotted spoon and transfer it to a plate. This is an essential step: press the boiled eggplant from above with another plate to remove the excess liquid. Without pressing, the eggplant will release water into the finished salad and dilute the flavour. Leave it under the weight for 5 minutes. Once the excess liquid has drained, carefully peel off the skin. It is convenient to do this with a knife: holding the fruit at the base, scrape the skin off from the stalk end to the tip – from a boiled eggplant the skin comes away in one motion.
Cut the peeled eggplant in half lengthwise on a cutting board, then slice it into long thin slices 5–7 mm thick – a fine cut for a beautiful presentation. Try to cut even slices. Set the sliced eggplant aside until you assemble the salad.
Peel the onion (1 pc) and cut it into thin half-rings 3–5 mm thick – this gives a crunchy contrast to the soft eggplant. If you wish, to reduce the sharpness, scald the onion half-rings with boiling water for 30 seconds and immediately rinse them in cold water.
Prepare the tomatoes. Choose fruits with firm flesh, so that the finished salad does not release too much liquid. The ideal varieties are "Slivka" or "Cherry" – they have firm flesh that holds its shape well after slicing. Juicy varieties like "Pink Giant" or "Ox Heart" are not suitable, as they will turn mushy in the salad. Wash the tomatoes thoroughly in cool water and cut them into not-too-small wedges of 1–2 cm for a beautiful presentation. If the tomatoes are large, cut them into 1.5 cm cubes; if they are cherry tomatoes, leave them whole or halve them.
If you like, peel and finely chop the fresh garlic (1 clove) – it adds a piquant aroma. Young summer garlic is especially fragrant and mild, without the usual sharpness. In a large salad bowl combine all the components: the eggplant slices, the chopped tomatoes, the thin onion half-rings and the chopped garlic (if using). Stir gently with a silicone spatula so as not to damage the tomato and eggplant slices. Season with salt to taste (about ½ tsp) and ground black pepper (to taste), and dress with the sunflower oil (1 tbsp) – it gives a neutral aroma that does not overpower the vegetables. As an alternative, you can use extra virgin olive oil for a more Italian note. Stir gently so the vegetables are evenly coated with oil and salt.
Wash the cilantro and parsley (½ bunch in total) thoroughly under cold running water and pat them dry with a paper towel, as wet herbs will water down the salad. Pick the leaves off the stems and discard the stems (especially with cilantro, as they give a bitter, grassy taste); use only the tender, fragrant leaves for a green garnish. Lay the finished salad on a serving plate or a large flat dish and garnish generously with the fresh cilantro and parsley leaves on top.
You can let the salad rest for 5–10 minutes at room temperature so the flavours come together, but do not leave it longer or the tomatoes will release liquid. Serve the finished salad with eggplants and tomatoes immediately – a fresh salad tastes better than one that has stood. If you wish, sprinkle it with white sesame seeds for an Asian-style presentation.
Tips
- 1
Boil the eggplant in salted water with a bay leaf – the secret to removing bitterness without soaking.
- 2
Be sure to press the boiled eggplant with a plate – this removes the excess liquid for a more concentrated flavour.
- 3
Use firm "Slivka" or "Cherry" tomatoes – the secret to a salad without excess liquid. On a similar principle I also make eggplant caviar.
- 4
Serve the salad immediately after making it – a salad that has stood loses its freshness.
FAQ
How else can I remove the bitterness from eggplants? +
There are several proven techniques besides boiling. Method 1 (salting): cut the eggplant into rounds or cubes, sprinkle with coarse salt (1 tbsp per 500 g) and leave for 30 minutes – the salt will draw out the bitter juice. Rinse with cold water and pat dry. Method 2 (salt solution): soak the cut eggplant in cold water with 2 tbsp of salt for 1 hour. Rinse and pat dry. Method 3 (milk): soak the cut eggplant in cold milk for 30 minutes. Method 4 (boiling): as in our recipe – boil for 10 minutes in salted water. Young, thin-skinned summer eggplants (July–August) usually are not bitter, so you can skip these steps.
Can I roast the eggplant instead of boiling it? +
Yes, a roasted eggplant gives a smoky aroma with a golden crust – an interesting option for the salad. Pierce the whole eggplant with a fork in several places (so it does not burst while roasting). Roast it in the oven at 200°C for 30–40 minutes until completely soft – check with a knife, which should go in without resistance. As an alternative, roast it on a grill or over coals (this gives the characteristic smoky aroma, a classic of Georgian and Greek cuisine). After roasting, let the eggplant cool, carefully peel off the skin and slice it according to the recipe. Such a salad turns out more gourmet and aromatic than one with boiled eggplant.
How long does the finished salad keep? +
A fresh salad is best eaten immediately after making it – it is the tastiest and most aromatic then. In the refrigerator it keeps for up to 24 hours in a tightly closed container – the tomatoes will release liquid, but the flavour stays good. On the second day the salad is no longer the same – the firm tomato slices soften in the marinade of their juice and the eggplant becomes "raw". To prepare ahead, it is better to boil the eggplant in advance (it keeps in the refrigerator for up to 3 days) and assemble the salad right before serving. Do not freeze the finished salad – all the vegetables will turn mushy when thawed.
What can I serve the eggplant salad with? +
It is ideal as a light summer appetiser for a family lunch or dinner. As a side dish for meat – fried chicken, beef patties, shashlik, baked pork. With fish – fried mackerel, baked pike-perch, fish cakes. With mashed or boiled potatoes as a "summer duo" of a lean menu. For a lean table – with grains, legumes or rice. Among appetisers – with pickled cucumbers, olives or feta. Among drinks – kompot, fruit drink, kvass, a dry white wine (Riesling, Chardonnay) for a European serving, Greek rosé or light beer. For a country lunch or a picnic it works as a simple summer appetiser from garden vegetables.
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