Eggplant – tomato salad w/ vegan paneer dressing

Posted on 1 min read

F

or me eggplants and herbs are the epitome of summer. I know we can actually get everything during winter time. But the taste of a sun ripped tomato does make the difference. As well as that most of the vegetables are Swiss ones now. I like. Combining different flavours makes it even better. Be brave, try various combinations. Since I like a lot of herbs, I mostly use more than one. Adding fruit and nuts to your salad does top it off. Instead of Mayo I used vegan paneer for a creamy dressing. Auberginen mit Kräuter und Nektarinen
Tomaten Auberginen Salat
Eggplant-tomato salad w/ vegan paneer dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 10
Cook Time
30
Servings Prep Time
2 10
Cook Time
30
Tomaten Auberginen Salat
Eggplant-tomato salad w/ vegan paneer dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 10
Cook Time
30
Servings Prep Time
2 10
Cook Time
30
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven on 200 degrees.
  2. cut the eggplant & nectarines into slim slices, drizzle the olive oil over it and season with salt and pepper (& rosemary if you like).
  3. Roast for around 30 minutes till tender.
  4. Meanwhile prepare the dressing. Place the paneer (tofu works too) and the other ingredients in your food processor (an immersion blender is fine too) and blend till it has a smooth consistency. You could also add fresh basil to your dressing.
  5. Slice the tomatoes and serve with loads of fresh herbs and the dressing.
Recipe Notes

Tomaten Auberginen Salat

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