Eggplant Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- 2 tablespoon vegetable oil, tasteless
- 0.25 teaspoon ¼ salt
- 0.5 ½ onion (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Roast the aubergines on the stove top or - better - in a pan over medium heat, slowly roasting them on their skin without adding any fat, turning until the fruit is really boiling and soft on the inside and the outer skin is burnt, i.e. hard - then it is black. Caution - do not allow any larger, soft skin areas! A sure sign of cooking is that the skin cracks on individual parts of the fruit and steam escapes from it. After the cooking time, place the aubergines diagonally on a wooden board, cut several times at the end and let them drain out (this will release bitter substances). Let it cool down like this. Then remove the stems and peel off the outer skin. Make sure that no burned skin remains on the pulp. Chop the aubergines on a board until soft, creating a real sauce. There should be no more fibers. Mix with a little oil, salt and the finely chopped onion and season to taste. It is served with black bread, olives, pieces of tomato and sheep`s cheese.
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