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