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A simple salad, only good for hot summer days.
- 2 thinner and longer eggplants
- 3 well-ripened tomatoes
- green parsley
- 1 tablespoon olive oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Grilled eggplant salad with tomatoes and garlic:
We wash the eggplants, cut off their heads and slice them. Sprinkle salt over them and drain them through a sieve.
We put the eggplant on the grill, on both sides. We are careful not to dry them too hard. Remove the eggplants in a bowl and leave them to cool.
Add the sliced tomatoes, sliced garlic, finely chopped parsley, salt, pepper and oil.
Stir and let the salad cool for 15 minutes before serving.