Eggplant salad

Ingredients for Eggplant salad

Instructions for Eggplant salad

To prepare the Eggplant salad recipe, please follow these instructions:

Peel the aubergines along a potato peel so that they get streaked and about half the skull is gone.

Cut them in centimeter-pressure slices like a sausage and put them in heavily salted water for a couple of hours and let them pull. They soak up salt water that gives them a little flavor, while allowing any bitter flavors to be drawn. They also do not absorb much oil at the roasting. Let them run on a towel and be good.

Stir the eggplant slices golden on both sides in oil with 2-3 fried chopped garlic (be careful not to spray oil while you are frying). Let the slices run off on greasy paper.

Cut the tomatoes into slices and peel the eggplant slices on a dish with tomato slices and a little fresh chopped garlic.

Whip the ingredients together for the dressing and put it on while the eggplant is still healthy. Server immediately.