Nutrition Facts
4 servings
4
Recipe for Fresh Zucchini and Eggplant Salad
No Reviews
Craving a light and tasty meal for summer? This fresh salad made with zucchini and eggplant is perfect for enjoying without guilt. A friend's friend finally revealed to me a good cooking method for eggplant. Easy to prepare, it combines the crunchy textures of steamed vegetables with the flavor of fresh herbs and garlic. Olive oil adds a Mediterranean touch to the refreshing dish.
Ingredients
1 Eggplant
1 Zucchini of the same size
Olive oil
1 clove Garlic
1 Herbs: basil, chives, thyme
Salt
Pepper
Directions
1
Clean the vegetables and cut them into large cubes about 1 cm on each side.
2
Steam them for about 15 minutes to keep them crunchy.
3
Mix and season with chopped herbs, garlic pressed through a garlic press, and generously drizzle with olive oil. Gently toss together.
4
To finish, place in the refrigerator - even if old. Salt and pepper just before serving.
Ingredients
Ingredients
1 Eggplant
1 Zucchini of the same size
Olive oil
1 clove Garlic
1 Herbs: basil, chives, thyme
Salt
Pepper
Directions
Directions
1
Clean the vegetables and cut them into large cubes about 1 cm on each side.
2
Steam them for about 15 minutes to keep them crunchy.
3
Mix and season with chopped herbs, garlic pressed through a garlic press, and generously drizzle with olive oil. Gently toss together.
4
To finish, place in the refrigerator - even if old. Salt and pepper just before serving.
Notes
-
Emmanuelle
Great! Everyone loved it, even the skeptics! ;) It changes things a bit from the zucchini/eggplant we usually cook and it's refreshing in summer. For my part, I added sunflower seeds and feta, a delight! -
Ciboulette94
Great recipe, I love it! For a fresh and unexpected meal. For my part, I let the marinated vegetables sit overnight with chives, basil, thyme, and grated garlic, and before serving, I added some sun-dried tomatoes and feta, which I served on a bed of green salad. A delight, everyone asked for more... Plus, it helps to consume seasonal vegetables at an affordable price... A must-try!!!! -
Syloup34
Wonderful recipes full of delicious pearls... After "heat in a pot over high heat" mentioned earlier, we can read here: "Place in the refrigerator - even the OLD. Salt and pepper at the last minute." ! - Encouragement of elder abuse and cannibalism? After frozen babies, it's Grandma in the fridge! Not to mention, the skin might be a bit tough... -
Isabelle
cooking time You need to consider the appliance you are using, of course. 15 minutes in my steam cooker - starting from cold - yields very crunchy vegetables. My suggestion: Thank you for trying my recipe. -
nathalie-b87-jdf
Fresh, light, delicious A recipe I have made several times that is really excellent, light, and refreshing, perfect for summer! Additionally, it is quick and can be prepared the day before, making it ideal when hosting to ease the cook's schedule. Personally, I make it with a little thyme leaves. My suggestion: Use thyme sparingly, especially if it's foraged. For flavor, I add a bit of vinegar. 15 minutes of cooking is too long. For me, it's 5 minutes if using store-bought vegetables and 8 minutes for those from the garden.
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EN