Eggplant madrid

EGGPLANT 08381 MADRID 4 PEOPLE 2 aubergines INGREDIENTS by about 150 g each, 4 tomatoes, 1 green pepper, 1 chopped onion and 1 whole, the juice of 1 lemon, 1 clove of garlic, 1 pinch of chervil, tarragon, parsley, watercress, 1/2 cup of olive oil, watercress for garnish, salt, ground black pepper.

Raw: 20 minutes cooking time: 15 minutes-Fix PROCEDURE wash and peel the aubergines and cut them in half lengthwise.

Boil 2 cups of salted water in a saucepan with oil and crushed garlic and eggplants.

Simmer 10 minutes on low flame.

Drain the eggplant, keeping aside the cooking broth.

Let them cool and cut into slices.

Wash and slice the tomatoes, washed, deprived of seeds and cut into strips the pepper.

Place in a salad bowl.

Pour the cooking broth into a bowl, add chopped onion, lemon juice, finely chopped herbs, salt and pepper to taste.

Mix well.

Sprayed the Eggplant salad with this dressing, mixing well, then let it sit covered in the refrigerator for an hour.

Then garnish with the onion cut into rings and Cress.