- Cook Time: 45 minutes
- Serving: For 4 people
Eggplant Mix
If you like to eat raw vegetables, sweet potato fries or self made bread, this eggplant-mix could be of interest for you. Because whether you eat it on a bread as bruschetta or in a finely pureed form as a dip for raw food or fries, this eggplant-mix is always a hit! I personally love it, and I hope you do too. Dive in and let me know what you think! 😉
All you need: Eggplants, tomatoes, olives, a few leaves of basil, some garlic, lemon juice, olive oil and a pinch of salt and pepper.
Ingredients
- Eggplants - 800g
- Olives - 200g (pitted)
- Beef tomatoes - 400g
- Basil - 2 bundles
- Garlic - 2-3 cloves
- Lemon juice - 4 tbsp
- Olive oil - 2 tbsp
- Salt
- Pepper
Instructions
- Wash the eggplants and bake them in a preheated oven at 430F for about 25-30 minutes until the skin gets blistered. Rinse with cold water, peel of the skin, remove the stalk and cut the flesh into cubes.
- Cut olives into thin slices. Blanch tomatoes with boiling water, peel of the skin and cut them into small pieces.
- Mix everything together and season with lemon juice, salt and pepper.
- Peel the garlic and chop finely. Wash the basil and cut the leaves into slices. (Keep 3-4 leaves for decoration.)
- Add garlic, basil and olive oil to the salad, mix well, serve in a bowl and garnish with basil leaves.