Eggplant salad (5)
Instructions
Wash, dry the aubergines and put them on a hot oven at 180 degrees for 40 minutes.
Cut them in half and scoop out the pulp.
Chop the pulp of Eggplant with tomatoes and place in a salad bowl.
Combine the finely chopped garlic, 4 tablespoons oil, one teaspoon of lemon juice, salt and pepper.
To dry the sliced onion to the veil in a little oil, add it to salads, stir and serve.
Ingredients and dosing for 6 persons
- 1500 g of eggplant
- 1 onion
- 2 cloves of garlic
- 2 ripe tomatoes
- 4 tablespoons of olive oil
- 1 teaspoon of lemon juice
- Salt
- Pepper