A delicious aubergine or eggplant salad... so fresh, so cool, so Mediterranean
Ingredients
4 item Aubergine, raw, large, item
1 item Onions, raw, large, item
4 item Garlic, raw, cloves, item
120 ml Olive oil
4 tablespoon (tbsp) Vinegar
15 gr Parsley, fresh
1 pinch Salt
1 pinch Pepper, black
Servings scaling: 12
Preparation
Preheat oven to 200oC and bake for one hour the aubergines without cutting them. Just place them on a griddle or pan and fork them for better heat and humidity distribution.
Skin clean the aubergines, be careful not to burn your hands, and chop the remaining skin-free aubergines.
Chop all other ingredients into small or minced pieces. Place all ingredients in a big bowl and stir until all ingredients are getting a texture of your liking.
If you wish for the salad to be more creamy, just mix it with a kitchen blender, and just add olive oil gradually.
Decorate it to taste!
Note: Black olives, dill and pomodoro cherry tomatoes are not included in the ingredients or intolerance allocation.
