Salad with baked eggplant, tomatoes and walnuts

The online edition “Russian Athens” continues to publish recipes from Irina Fedotova. How to cook a colorful summer salad with eggplants, peppers, tomatoes and walnuts, seasoned with soy sauce. Just yummy!

We bake eggplant slices in the oven, so they do not absorb a lot of oil and do not weigh down the salad.


  • – 2 eggplants
  • – salt pepper
  • – paprika
  • – olive oil
  • – 1 head of onion
  • – 1 bell pepper (red or yellow)
  • – 3 tomatoes
  • – 1-2 garlic cloves
  • – chopped parsley
  • – 50 gr. walnuts
  • – 3-4 tablespoons soy sauce


  • We cut the eggplant into not very large pieces, put them in a bowl and add salt, pepper, paprika and a little olive oil, mix everything well and bake in the oven at 180 degrees for 20-25 minutes (you can also fry in a pan, but then the eggplant will absorb very lots of oil). We leave to cool.
  • Cut onion, sweet bell pepper, tomatoes. Transfer the vegetables to a bowl.
  • Add garlic, parsley, coarsely chopped walnuts, ground black pepper and a little salt.
  • We put the baked eggplant, add soy sauce and a little olive oil, mix. Small pieces of feta cheese can be added if desired.

Enjoy your meal!

Don’t forget to watch the video

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