roasted eggplant and courgette salad – Italian Cuisine


It doesn't take much to create a healthy and tasty dish. In the case of roasted eggplant and courgette salad, even low in calories!

Eggplant is zucchini roasted are the perfect vegetables to prepare asalad inviting and low in calories, which goes very well with a plate of baked fish or a grilled meat fillet, for a light lunch that does not give up the taste! A chopped herbs it will then give that extra touch that will make you love this salad definitively.

The most suitable eggplants for the salad

The eggplant they are not all the same, some have a stronger taste, others less. The most suitable quality for this recipe is round lilac, with a firm and soft consistency and a delicate flavor. Even the round violet, smaller than the lilac, has a neutral taste and a perfect consistency to be cooked grilled or baked. Both of these varieties do not need to be put in salt to lose the water, and this speeds up the execution time of the recipe a little.

salad-vegetables-grill

Dried fruit and seeds to enrich

What better to add than that dried fruit and seeds to give an extra touch to this salad (already delicious) and a full of omega 3 fats, antioxidants and protectors of the cardiovascular system? Choose between nuts, hazelnuts and almonds and among the seeds, very well those of linen, of chia is of hemp, to be added before dressing the salad, raw. In a single dish vitamins, good fats and few calories. What more could you ask for?

The recipe for aubergine and roasted zucchini salad

Ingredients

1 lilac round aubergine, 600 g merinda tomatoes, 1 celery stick, 500 g zucchini, 1 bunch of aromatic herbs, extra virgin olive oil, 2 tablespoons of sultanas, salt, pepper.

Method

Rinse and cut the aubergine, courgettes and tomatoes into small pieces. Peel and cut the celery into pieces. Place the aubergines, celery and courgettes in a baking tray lined with parchment paper, salt, add a drizzle of oil and bake in the preheated oven at 180 degrees for 25 minutes. Put the sultanas in a bowl with a little water. When the vegetables are ready, take them out of the oven and let them cool. Now take the tomatoes, add them to the other vegetables, add the squeezed raisins, a little oil, the aromatic herbs, mix well and serve your salad.

In the tutorial some more tips for a perfect dish

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