Roasted Eggplant Tomato Salad

This Roasted Eggplant Tomato Salad is a tasty recipe full of nutritional value, which tastes best even in the autumn season. Also, it can enjoy family lunch or dinner. And, as well, it is a delicious side dish for main courses on meat, fish, or chicken.
The recipe is simple and cooks in a few steps.
The combination of ingredients in this salad is much tasty. Also, you can choose to enjoy raw (raw in this salad) zucchini and mushrooms for more flavor and value.

I made this salad with lightly roasted vegetables in the oven, as I want the salad to serve even for the kids in the family.
Also, you can try our other Roasted Eggplant Salad Recipe

Ingredients

For Salad

• 2- eggplants
• 1-2 zucchinis
• 3-4 champignon mushrooms
• 1-2 tomatoes
• 5-6 nuts
• salt, olive oil

For dressing

• On lemon juice
• 1-crushed garlic clove
• 2-3 tbsp white wine vinegar or apple vinegar
• olive oil
• salt, pepper
• fresh rosemary, parsley, and dill

Directions

1. First, we will wash the eggplants and zucchini well in running water. Dry them with water and cut them into thin slices.
2. Then, marinate them with oil and salt and place them in a pan lined with baking paper.
3. Next, bake for 8-10 minutes in a preheated oven at 210 degrees. They should feel a little crunchy and not fully dry out for the vegetables to retain their juice, color, and flavor.
4. Meanwhile, we will clean the mushrooms with a damp napkin and cut them into slices.
5. Then, Marinate them with salt and olive oil and bake them in a preheated oven at 180 degrees for 5 minutes. We should not overcook them until they take a page, as these mushrooms can be consumed raw.
6. Meanwhile, we will clean the tomatoes from the seeds and juice and cut them into thin slices.
7. When the vegetables are ready, we will assemble them nicely on a plate, adding the walnuts and spices chopped by hand.
8. In a bowl, mix all the marinade ingredients well until to make a creamy sauce. With the help of a spoon, add the dressing above the roasted vegetables to marinate properly.
9. Also, it is better than the salad rest for a few minutes in this marinade before serving. And, If you are going to use raw mushrooms and zucchini, let the salad rest after adding the marinade for at least half an hour. In this way, the vegetables will marinate and taste delicious.
10. Finally, serve the salad as desired.

Bon Appetit!