How to make
Wash and slice the eggplants. You can peel them or not. It's optional.
Put the circles in salted water for 30 minutes, then rinse and strain them well.
Arrange in a greased tray, sprinkle with olive oil and bake for 20-25 minutes at 390°F (200 degrees) in a preheated oven. The time is relative and depends on the thickness of the slices. Keep an eye on them and if they are more browned on one side, turn them over.
Allow the cooked roasted eggplant to cool while you do the rest.
Wash and halve the cherry tomatoes, either way, in two. Chop the fresh garlic and peppers and mix everything.
In a bowl, prepare a dressing with olive oil, balsamic vinegar and salt. In order not to make the color too dark, I have mixed the balsamic and apple cider vinegar and the other option is to use white balsamic.
Season the chopped vegetables for the salad, while leaving some of the dressing. Mix the honey and black pepper in it and season with more vinegar, salt and olive oil if necessary, so that you get the desired contrast.
Dip the eggplant pieces and arrange on a plate. Spread cherry tomatoes and large pieces of quality white cheese on top. Pour the rest of the dressing over the arranged salad, so the well-roasted eggplants, soak it up well.
Enjoy the eggplant, tomato and garlic salad! If you are a lover of blue tomatoes, this eggplant salad is just for you!
