Salada De Berinjela E Tomate Grelhado (grilled Eggplant And Tomato Salad)

This Salada de Berinjela e Tomate Grelhado (Grilled Eggplant and Tomato Salad) is a refreshing and flavorful dish from East Timor Cuisine. It's perfect for a light lunch or as a side dish for a barbecue.

Salada De Berinjela E Tomate Grelhado (grilled Eggplant And Tomato Salad)

Ingredients

  • 1 large eggplant, sliced
  • 2 large tomatoes, sliced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat a grill or stovetop grill pan over medium heat.
  2. Brush the eggplant and tomato slices with olive oil and season with salt and pepper.
  3. Grill the eggplant and tomatoes for 3-4 minutes on each side, until grill marks appear.
  4. Arrange the grilled eggplant and tomatoes on a serving platter.
  5. Drizzle with balsamic vinegar and sprinkle with chopped parsley.
  6. Serve the salad immediately or at room temperature.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
7g

Supplies

Grill or stovetop grill pan Brush for oil Serving platter

Tools

Knife Cutting board Tongs

Serving suggestions

Serve the Salada de Berinjela e Tomate Grelhado as a side dish with grilled fish or chicken.

Tips & tricks

For added flavor, you can sprinkle the salad with crumbled feta cheese or add a squeeze of lemon juice before serving.

Cost

$8