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Thursday, July 27, 2017

Summer eggplant salad recipe

I love the taste of this easy to make eggplant salad. It goes well with a BBQ or fresh baked bread. Delicious! 
You will need:
1 eggplant
1 large carrot, shredded
1 medium onion, chopped
2 tomatoes, chopped
3 garlic clove, minced
bunch of fresh parsley, chopped
olive oil for frying
salt, pepper, white vinegar to taste

Prepare the eggplant: wash it, cut in half and then cut to wedges. Place in a colander, add some salt and mix. Leave for 30 minutes, then wash under running water and squeeze out the water from the wedges.

At the same time, place the shredded carrots in a large bowl and add minced garlic. Fry the chopped onion with the small amount of olive oil. When the onion will turn golden in color, add it to a carrot-garlic mix and stir all together.

Fry the eggplant wedges until soft and golden brown and put in a bowl. Add the rest of vegetables and parsley, mix and add salt, pepper and vinegar to taste. Enjoy!

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