Salad with eggplant and tomatoes
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Wash the eggplants, cut into circles, add salt, leave for 15 minutes. Rinse, let the water drain and send it to the fryer for 15 minutes (at 180 g).
Prepare the sour cream sauce by adding chopped garlic, chopped parsley and a little salt.
Let the eggplants cool to room temperature.
Then put the eggplants in a circle, alternating with circles of tomatoes, on a plate.
Pour over the finished sauce.
Garnish with parsley and basil.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
