Eggplant salad (2)
Instructions
Prick eggplants with a fork and cook in the oven for 45 minutes, until toasted and intenerirle the skin.
Clean and then beat them with vinegar and a little salt.
This mush add the onion, garlic, parsley and olive oil little by little.
When you serve, if you like, sprinkle with olives, tomato slices and sprinkle with chopped parsley.
Ingredients and dosing for 6 persons
- 1000 g of round aubergines
- 1 cup of olive oil
- 1/2 cup of chopped parsley
- 3 tablespoons of wine vinegar
- == 1 small onion
- 2 cloves of chopped garlic
- Salt