Eggplant Salad (Salata di Melanzane)
Instructions
Cook the Eggplant directly over flame – preferably on charcoal – holding them by the tail until they become soft.
holding queue always Peel the glue tip of a knife, then throw the code and, on a tray, remove the seeds and drizzle with the lemon juice.
Make a puree and add the crushed garlic, salt, oil, yogurt and garnish with black olives and a few slices of tomato.
Ingredients and dosing for 4 persons
- 18 eggplant
- 6 lemons
- 6 cloves of garlic
- Some of black olives
- 1 not-too-ripe tomato
- Salt
- 3 tablespoons of olive oil
- 1 1/2 cup of yoghurt