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Eggplant salad

Eggplant salad

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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.

Servings: 6

Preparation time: less than 15 minutes


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).

Tips sites


If you do not have fresh eggplant you can use frozen eggplant.


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