Fried vegetable salad
This vegetable salad in the Mediterranean style is warm or cold in every season. Turn on the oven and share your parchment paper, baking sheets, cutting board and a good knife (don’t forget the funny music for dancing in the kitchen) and it will come together in the shortest possible time. I like cutting the eggplant into small cubes and frying it up with the skin so that the salad has the body and does not become a dip similar to Baba Ghanoush.
The sweetness of the roasted tomatoes and onions paired with the simple dressing of roasted garlic, oil, parsley and lemon juice creates a classic Mediterranean combination. No matter how you serve it, this roasted vegetable salad is always a hit.
1. Start: Prepare the roasted garlic puree for the dressing (see below) up to 3 days before the time (or put it in the oven while making the roasted vegetables). Heat the oven to 220 ° C and use the convection mode if this is an option. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the eggplant, 3 tablespoons of oil and ¼ teaspoon of the granulated sea salt on a baking sheet and throw them. On the other hand, combine the tort tomatoes, halved peppers, the remaining 1 tablespoon oil and the remaining ¼ teaspoon of granulated sea salt. Wrap the onions in aluminum film.
3. Place the baking sheets in the oven and the onions directly on a frame. Fry the eggplant, stir or turn around until you are tender and golden for 20 to 25 minutes (longer for a normal oven). Fry the tomatoes and peppers until you get brown with bubbles and brown from 15 to 20 minutes (longer for a normal oven) and the onions until you soften and start, 20 to 25 minutes (longer for a normal oven). Carefully lift the parchment with the vegetables from the baking trays to cool down and make sure to reserve the tomato juices. When you cool down, peel the onions and chop the peppers and onions in 1.3 centimeter cubes.
4. Rhine: In a large salad bowl, whisk the roasted garlic puree, oil, lemon juice, parsley, scaly sea salt and red pepper flakes until they are emulsified.
5. Lower: Add all the roasted vegetables in the bowl with the dressing, including the tomato juices. Throw until all the ingredients are evenly combined and coated with the dress. Top with crumbled feta and serve warm or cold. (It will stay good in the fridge for a few days, but it is best freshly prepared.)
6. Enjoy: I have it with a Syrah or a Turkish coffee.
To make the roasted garlic puree:
1. 220 ° C Preheat to 425 ° F and use the convection mode if this is an option.
2. Cut about 1.3 centimeters from the top of the garlic lamps to remove and dispose of the tips. Drizzle the tips with the oil and wrap the entire lamps in aluminum film. Fry until the outer skin becomes golden and slightly translucent (and your house smells of pizza salon), 30 to 45 minutes (longer for a normal oven). Place on the counter to cool the film and press the roasted cloves of garlic from bottom to top. Use the side of a cook knife to distribute the cloves along a cutting board thinly, then finely chopping so that there are no long fibers left. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.
Extract from The salad laboratory. Copyright © 2024, Darlene Schrijver. Photography Copyright © 2023 by Erin Kunkel. Reproduced with the approval of Simon Element, an impression by Simon & Schuster, LLC. All rights reserved.
Originally presented in 3 refreshing salad recipes for the main summer
