Salad with Eggplant

Name: Salad with Eggplant
Yield: 2
Ingredients: Flat-leaf parsley; Warm pita bread; Olive oil; Pepper; Salt; 1 tbsp Lemon juice; 1 clove Garlic; 1 Large Eggplant; 2 tbsp Minced (flat-leaf) parsley; 2 tbsp Tahin (sesame paste); 2 Tomatoes; 2 tbsp Plain yogurt (or Greek yogurt)

Salads

Cook time: 0 min.
Servings: 2

Ingredients for Salad with Eggplant

		Flat-leaf parsley
		Warm pita bread
		Olive oil
		Pepper
		Salt
1	tbsp	Lemon juice
1	clove	Garlic
1		Large Eggplant
2	tbsp	Minced (flat-leaf) parsley
2	tbsp	Tahin (sesame paste)
2		Tomatoes
2	tbsp	Plain yogurt (or Greek yogurt)

Instructions for Salad with Eggplant

To prepare the Salad with Eggplant recipe, please follow these instructions:

Grilled Aubergine in the oven at 220 degrees, until it is soft and Brown all over. It takes approximately 30-40 minutes. Cooled and sliced. The innards scraped out with a spoon and place in a bowl. MOSS giblets coarsely with a fork. Squeeze the garlic over it, and add the paprika, yogurt, olive oil and lemon juice. Stir the salad well and season with salt and pepper. Let the salad cool completely and serve it on a plate. Garnish it with a little olive oil, tomato and parsley. Eaten with warm pita bread-use your fingers! Note: Tahin is sesame paste. Tahin (or tahina) can be purchased in larger supermarkets, health food stores and at the immigrant merchants, where it is cheapest. A glass of tahin can stick for a very long time in the fridge.

Salad with Eggplant

Ingredients for Salad with Eggplant

Instructions for Salad with Eggplant

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