Easy Eggplant caviar

This recipe for a delicious eggplant salad is perfect for fans of simple and healthy dishes. Roasted eggplants, tomatoes, garlic, onions, and parsley create a fantastic blend of flavors. Tossed with vinegar and olive oil, these vegetables marinate and develop an exceptional taste. Don’t forget to leave the eggplant skins and use the parsley stems—these add extra flavor and nutrition to the dish.

Ingridients:

2 big eggplants

4-5 cherry tomatoes

2 garlic cloves

½ small red onion

small bunch of parsley

аpple vinegar

olive oil

Instructions:

Preheat the oven to 200°C (390°F).

Prick the eggplants with a fork or knife in 8-10 places. Wrap them in foil.

Bake the eggplants in foil for 1-1.5 hours.

Remove the eggplants from the oven and let them cool slightly. Chop the eggplants, tomatoes, garlic, onion, and parsley.

Toss the chopped vegetables with vinegar and olive oil. Season with salt and mix well. Let it marinate.

Important!
Do not remove the skin from the eggplants, and chop the parsley with its stems. This adds extra flavor and nutrition to the dish.

Bake