I don't know about you, but when I smell eggplant and roasted peppers, I faint. The lust! :))) This is how the other days when I was visiting a friend I couldn't resist not eating a little eggplant salad , freshly prepared. It was different from what I usually did (and here I mean the classic eggplant salad , with or without mayonnaise ). So, I made myself at home, so I could eat to my heart's content. :))
- 1 kg of eggplant
- 3 tomatoes
- 3 cloves garlic
- sunflower oil (the amount of oil is indicative, depending on eggplant and personal taste)
Preparation Eggplant salad with tomatoes and garlic:
Eggplants and tomatoes are baked on the stove, on a special baking sheet. Eggplants can be baked directly on the flame, but the "inconvenience" is a bit big. :)))
They are placed on a wooden bottom, slightly inclined, so that while they cool, the juice drains. Then clean it carefully, so that no burnt shell remains.
- If necessary, soak your hand in cold water from time to time.
- If the eggplant has large seeds or hard parts, remove it.
The cleaned eggplants are placed on another wooden bottom, sprinkled with salt and left to cool completely, then chopped with a wooden chopper.
Put them in a bowl and mix with oil, little by little, enough to "unravel" the eggplant and obtain a homogeneous paste. Add the peeled and diced tomatoes and crushed garlic. We match the taste of salt and mix.
I wish you good appetite. 😉