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- 1 kg eggplant,
- 50 ml olive oil
- a few drops of lemon (my mother-in-law puts lemon salt),
- 1 large onion,
- salt to taste.
Preparation time: less than 15 minutes
RECIPE PREPARATION Eggplant salad:
To start, bake the eggplants and peel them after they cool.
We let them drain on a chopper so that it stays tilted, the eggplant liquid must drain, not stay in them so as not to have a bitter taste.
Chop the eggplant on a chopping board or put it in the mixer. Gradually add the oil and 4-5 drops of lemon (they will whiten the eggplant).
If you do not have fresh eggplant you can use frozen eggplant.