Eggplant Tomato Salad with Salt Lemon

Eggplant Tomato Salad with Salt Lemon

Salad

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Cook Time

40 min

Servings

4

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Eggplant Tomato Salad with Salt Lemon is ready in 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This eggplant tomato salad with salt lemon is a real treat! The combination of soft eggplant, juicy tomatoes and the slightly sour aroma of the salt lemon makes it a special experience. I especially like to make it in the summer when the tomatoes are nice and ripe. It goes perfectly with grilled food or simply as a light meal with some flatbread. The preparation is super easy and the Thermomix® helps to prepare everything quickly and easily. A great vegetarian dish that will also delight vegans!

Ingredients (12 ingredients)

  • 1000 g Eggplants
  • 2 piece Onions
  • 2 clove Garlic
  • 100 ml Olive oil
  • 500 ml Water
  • 4 piece Tomatoes
  • 2 piece Salt lemons
  • 1 tsp Cumin powder
  • 1 tsp Paprika powder, mild
  • to taste Salt
  • to taste Pepper, freshly ground
  • 10 Stiele Parsley

Preparation (6 steps)

1

Prepare eggplants, onions and garlic

Thermomix® Setting
3 sec/Speed 5

Clean the eggplants, rinse, pat dry and cut into approx. 2 cm cubes. Peel the onions, halve them and put them in the mixing bowl with the garlic cloves. Chop for 3 seconds/speed 5. If necessary, push down with the spatula.

3
2

Sauté the eggplants

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 100 ml olive oil to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
3

Add eggplants and simmer

Thermomix® Setting
10 min/212°F/Speed 1 100

Add the eggplant cubes and 500 ml water to the mixing bowl and simmer for 10 min./100°C/speed 1 without the measuring cup.

600
4

Prepare tomatoes and salt lemon

In the meantime, clean the tomatoes, rinse and dice. Peel the salt lemons thinly, cut the peel into fine cubes, do not use the pulp.

5

Add tomatoes, salt lemon and spices

Thermomix® Setting
3 min/212°F/Linkslauf Speed 1 100 Reverse

Add tomato cubes, salt lemon cubes, 1 tsp cumin powder, 1 tsp mild paprika powder, salt and pepper to the mixing bowl and stir in for 3 min./100°C/reverse rotation speed 1.

180
6

Add herbs and chili

Thermomix® Setting
10 sec/Speed 2/Linkslauf Reverse

Rinse the parsley, shake dry, roughly chop the leaves. Add herbs to the mixing bowl and stir in for 10 sec./speed 2/reverse rotation.

10

Finished cooking? Great! 🎉

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About this recipe

This eggplant tomato salad with salt lemon is a creation based on flavors from the Mediterranean and North Africa. I got to know it a few years ago on a trip through Morocco, where similar dishes are often served as a side dish to tagines or grilled meat. The salt lemon, an integral part of North African cuisine, immediately inspired me and I really wanted to develop a recipe in which this special ingredient is highlighted. The eggplants form the basis of this salad. They become soft by sautéing in olive oil and wonderfully absorb the flavors of onions and garlic. It is important that the eggplant cubes are not too small so that they do not fall apart during cooking. The tomatoes bring a fruity sweetness and juiciness to the salad. It is best to use ripe, aromatic tomatoes that are in season in summer. The salt lemon is the heart of the recipe. Its slightly sour, salty and at the same time lemony note gives the salad a special depth and complexity. You should definitely make sure to only use the peel of the salt lemon, as the pulp can be very bitter. Cumin and paprika powder provide a warm, slightly oriental spice. The Thermomix® is a real help for this recipe. It chops onions and garlic quickly and evenly, and it allows the eggplants to be gently sautéed. When cooking the eggplants without a measuring cup, the liquid can evaporate better, which prevents the salad from becoming too watery. It is important to use the reverse rotation when stirring in the tomatoes and herbs so that the eggplant cubes are not crushed. For a vegetarian version, you can simply prepare the salad as it is. For a vegan version, make sure that the olive oil used is purely vegetable-based. If you like it spicier, you can add a small, chopped chili. Instead of parsley, you can also use coriander or mint. This eggplant tomato salad with salt lemon tastes great with grilled food, falafel or simply with some flatbread. It can be served warm or cold. It is also a great addition as a side dish to couscous or rice. The salad can be stored in the refrigerator for 2-3 days. It tastes even better when it has been infused for a while. It can also be prepared well in advance and the fresh herbs added just before serving.

Created by

Katharina Hoffmann

Katharina Hoffmann

Community member

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Activity: Active
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Tags

#Vegetarian #Mediterranean #Summer #Salad #Side dish

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