Eggplant Salad

Ingredients

• •600 g eggplant (3 medium)
• •100 g onion (1 large)
• •100 g olive oil (1/2 cup)
• •6 g garlic (2 cloves)
• •400 g tomato (4 small)
• •100 g green pepper (5 large)
• •20 g parsley (1/3 bunch)
• •30 g lemon juice (3 tbsp)
• •10 g salt (1 2/3 tsp)
• •1 g black pepper (1/2 tsp)
• •1 g red pepper (1/2 tsp)

Preparation

1. 1

   Wash and dry the eggplants, char them over the flame turning them, peel, cut off the stems and chop finely. Peel, wash and finely chop the onion, put in a pot with the oil, cover and cook over low heat, stirring occasionally, 4-5 minutes; add the eggplant, stir once or twice and turn off the heat. Peel, wash and crush the garlic. Wash the other vegetables, seed the peppers, trim the parsley. Finely chop the peppers and tomato and add to the eggplant with the garlic, lemon juice, salt and spices, mix well, transfer to a plate, spread neatly and garnish with parsley leaves.