But this salad pleased everyone who tasted it! Made of eggplant and garlic, it's piquant and refreshing, perfect as an appetizer or a side dish with roasted or fried meat.
Before I share the recipe with you, let me share a quote which is in favor of this recipe, and I read it recently. It says: "Tomatoes and oregano make it Italian. Wine and tarragon make it French. Sour cream makes it Russian. Lemon and cinnamon make it Greek. Soy sauce makes it Chinese. Garlic makes it good."
So, let's use some garlic! :)
Ingredients needed:
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Directions:
1. Peel and slice the eggplant lengthwise or cut into rounds. Don't make the slices too thin. Sprinkle with some salt.
2. Cover a baking pan with some parchment paper and arrange the eggplant slices. Bake at 250°C until lightly browned and tender. Let them cool.
If you wish, you can also heat some oil and fry the eggplant slices for a minute or two from each side. If doing so, put them on a paper towel after frying to absorb the excess fat. Let them cool.
This time I chose the second way.
Add some oil and vinegar to taste, and some more salt if needed, and combine again.
Enjoy and bon appétit!