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.
Clean the vegetables and cut them into large cubes about 1 cm on each side.
Steam them for about 15 minutes to keep them crunchy.
Mix and season with chopped herbs, garlic pressed through a garlic press, and generously drizzle with olive oil. Gently toss together.
To finish, place in the refrigerator - even if old. Salt and pepper just before serving.
0 servings
4
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