moroccan eggplant salad with tomatoes and garlic

/-_AhDB5l0ACQ/TkPpGnskzMI/AAAAAAAAIAo/jthgYf_knDQ/s1600/Picture+064+copy.jpg” data-rel=”penci-gallery-image-content”>moroccan eggplant salad with tomatoes and garlic

* 4 eggplants
* 1 small onion
* 3 cloves of garlic
* oil
* patrunjel

Bake the eggplants, peel them while they are still hot and drain them in a sieve, sprinkled with salt.

Finely chop the onion and grind the garlic. Pour a few tablespoons of oil on top and mix well. The obtained paste is placed over the chopped eggplant and rubbed with oil. Homogenize and adjust the taste of salt.

The amount of oil is indicative, depending on the eggplant and personal taste. Pour enough oil to "dissolve" the eggplant and get a homogeneous paste.

Sprinkle with parsley and serve on slices of toast.

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