The best way to make a delicious, easy and nutritious baked eggplant salad

 

The smooth and sweet taste of eggplant is more pronounced when it is baked and eaten in a salad. There are many varieties of eggplant. A round fruit called butter eggplant is better when baking a salad. Eggplant can reduce obesity and heart disease, and the peel contains fiber. A fruit that can reduce blood cholesterol.

Eggplant lowers cholesterol. People with heart disease should eat it. Prevents ulcers in the abdomen. Good for nervous diseases. It is also good for infectious diseases. It has the ability to prevent cancer. Good memory. Purifies the blood. One thing to be aware of is that people with kidney stones should not eat eggplant. Oxalates in eggplant can cause kidney problems.

Baked Eggplant Salad is simple and easy to make. If you have trouble baking a buttered eggplant at home, buy a pre-baked one. Now in some markets, it is ready-baked and sold. If it is not convenient to bake, you can add coconut in a rice cooker. When the rice pot is boiled and re-soaked, add the eggplant and coconut. You need a few scallions and some parsley. As for the oil, we use ordinary green oil to make it more tender. A little salt is needed. Chicken powder is almost unnecessary. I prefer natural sweetness, so I don’t need much. Chop about 2 onions. If you like it spicy, add some green chilies.

It’s easy to do. Gently fold the baked eggplant with a spoon. Onion and oil Add salt proportionately and knead. Then sprinkle the scallions and parsley on top. Now you have an easy and delicious baked eggplant salad.