Eggplant salad antipasti with tomatoes and carrots
Ingredients
- 1 aubergine
- 3 tomatoes
- 2-3 carrots
- oil, to taste
- 1 onion, or spring onion
- mayonnaise, to taste
- 2 cloves of garlic
- salt, to taste
- pepper, to taste
- parsley, to taste
- dill, to taste
Utensils
- knife
- cutting board
- parchment paper
- pan
- spatula
- glass casserole dish
- spoon
Instructions
- Wash the aubergine and cut into slices.
- Salt the slices and leave to stand for 15 minutes.
- Dab the aubergine slices dry.
- Add the herbs and red paprika powder and mix with the oil.
- Place the slices on a baking sheet and place in the Bake in the oven at 200 degrees for approx. 20 minutes.
- Cut the tomatoes and parsley into small pieces and set aside.
- Roughly grate the carrots.
- Chop the onions.
- Sauté both in a pan with oil.
- Mix the carrot and onion mixture with the garlic and mayonnaise.
- Stir in the dill herbs and parsley and season with salt and pepper if necessary.
- Place the first layer of aubergine slices in a glass casserole dish or salad bowl.
- Fill with carrot mayonnaise, then cover with tomato slices.
- Repeat the layers in the order 2-3 times – aubergines – carrot mayonnaise – tomato slices…etc.
- Decorate the top layer with tomatoes and herbs and chop the aubergine salad well marry.
Antipasti with tomatoes and aubergines goes very well with the grill!
