Eggplant salad (6)
Instructions
After having scalded eggplants in the oven, remove the blackened skin and keep the flesh in a tray.
Meanwhile the crushed cloves of garlic and mix with the salt.
Knead the flesh of the Eggplant with the yoghurt and garlic until it becomes mush.
At this point, add oil and vinegar and chopped onion.
Keep in the fridge and garnish before serving, with olives, capers and bell peppers.
Ingredients and dosing for 4 persons
- 3 eggplant
- 6 cloves of garlic
- 1 jar of yoghurt sour taste
- 1 onion
- Olive oil
- Wine vinegar
- Salt