Delicious salad
Instructions
Check the eggplant, wash them very carefully, cut them into pieces not too small (without deleting the peel), sprinkle with coarse salt and let drain for about 15 minutes to remove the bitter water.
Soon after, rinse and pat dry with paper towels.
In a pan, heat the oil and dip the Eggplant cuocendole high flame and carefully turning until crisp and colorful.
Meanwhile, boil the potatoes, let them cool, peel them, cut them into cubes of the same size of the eggplant.
Peel the onions, rinse under running water, dry them, cut them into thin slices and let them Brown in olive oil for about 7 minutes.
When all is ready, get a large bowl and pour the eggplants, potatoes, onion, browned and seasoned with olive oil, vinegar, salt, oregano, chili powder and mint leaves before rinsing.
Mix ingredients well and serve.
Ingredients and dosing for 4 persons
- 400 g of eggplant
- 400 g of white potatoes
- 2 onions
- Olive oil extra virgin
- Wine vinegar
- Oregano
- 1 handful of mint leaves
- Chili powder
- Coarse salt
- Climbs