Eggplant salad with tomatoes

Name: eggplant salad with tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 2 toes garlic shredded; 7 el olive oil with garlic flavor and chili pepper bottle a 250 ml; 1 tray cherryto 250 g; 2 cans anchovy fillets (a 50 g), drained; 3 el vinegar; 150 g white cheese cubes; 1 baguette

A nice Mediterranean recipe. The main course contains the following ingredients: fish, eggplants, garlic (chopped), olive oil with garlic flavor and chilli pepper (bottle of 250 ml), cherry tomatoes (250 g), anchovy fillets ((a 50 g), drained), vinegar, white cheese cubes and baguette.

Ingredients

Directions

Halve the aubergines and cut into cubes.
Heat 5 tbsp oil in a large frying pan and fry the garlic and eggplant gently for about 10 minutes.
Halve the to and cut the anchovies into pieces.
Beat a dressing of the rest of the oil and vinegar.
Spoon the eggplant, tomatoes and fish through the dressing and leave covered for 10 minutes.
Sprinkle the cheese cubes just before serving over the salad.
Serve with the baguette..

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Nutrition

560Calories

Sodium0% DV1.290mg

Fat40% DV26g

Protein48% DV24g

Carbs19% DV57g

Fiber32% DV8g

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