Watercress salad and eggplant
Instructions
Peel the aubergines, cut into slices and cook on the grill.
Let cool, then cut into small pieces.
Clean watercress, wash and drain them well.
In a large bowl, mix the Eggplant with the watercress, add the peppers cut into strips, the garlic, seasoned with salt, vinegar and oil and perfumed with chopped parsley and some mint leaves.
Ingredients and dosing for 6 persons
- 4 eggplant
- 200 g of watercress
- 1 red pepper
- Some leaves of mint
- 1 clove of garlic
- Olive oil
- Wine vinegar
- 1 sprig of parsley
- Salt