Eggplant salad

Name: Eggplant salad
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Cuisine: Tchad
Ingredients: 800 g washed eggplant without stems; 300 g washed tomatoes; 60 g peeled onion; 30 ml oil: 15 ml for roasting and 15 ml for dressing; 25 ml lemon juice; 3 g salt; 1 g black pepper

🥗 Roasted eggplant with fresh tomato, onion and lemon dressing.

Ingredients

800 g washed eggplant without stems
300 g washed tomatoes
60 g peeled onion
30 ml oil: 15 ml for roasting and 15 ml for dressing
25 ml lemon juice
3 g salt
1 g black pepper

Preparation

Preheat a conventional oven to 200 °C. Cut eggplant into 2.5 cm cubes, mix with 15 ml oil and spread in one layer on a suitable tray.

Roast about 30–35 minutes, turning halfway. Cubes should be tender to the centre with some golden edges. Continue a little if centres remain firm, without blackening.

Transfer to a clean shallow dish and cool about 20 minutes. Meanwhile dice tomatoes and finely chop onion using clean tools.

Mix remaining 15 ml oil with lemon, salt and pepper. Gently combine warm eggplant, tomato and onion, add dressing and lift without crushing.

Divide into 4 portions and serve warm or refrigerate promptly for cold service. Reference: 20 preparation, 35 roasting, 20 cooling, total 75 minutes; tomatoes can be prepared during cooling.