Summary

Ingredients

• 2 m. Eggplant (s), very fresh, washed and dried
• 4 cloves garlic, peeled, sterilized and finely chopped
• 75 ml olive oil, cold pressed
• 2 tablespoon vinegar, (red wine vinegar)
• 0.5 tablespoon ½ sugar, white
• a bit salt
• some black pepper, ground

For the set:

• some olives, black, pitted and chopped
• some parsley, washed and chopped
• some olive oil, cold pressed for greasing

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Instructions

1. Preheat the oven to 190 ° C, prick the aubergines all around with a fork. Place on an oiled baking sheet and bake for about an hour until the skin is wrinkled and the meat is soft. Let cool a little and peel.
2. Chop with a knife and place in a bowl with the garlic. Using a wooden spoon, stir in the oil and vinegar alternately and finally add the sugar, salt and pepper.
3. Served cold or room temperature sprinkled with chopped olives and parsley.
4. Fresh Greek white bread is served with it.