Turkish Eggplant – Tomato Salad

Summary

Ingredients

• 1 m. Eggplant (s)
• 4 tomato (s)
• 3 cloves garlic
• Cayenne pepper
• pepper
• salt
• Oil, for frying

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Instructions

1. Wash the aubergine, cut into slices, sprinkle with salt and let stand for a few minutes so that the liquid is removed. Fry the chopped garlic cloves in the oil. Pat the aubergine slices dry with kitchen paper, dice them and put them in the pan. Season the fried aubergine with seasoning and add to the bowl. The tomatoes should be treated in the same way (they taste better when skinned, of course). Spread the tomatoes on the aubergine pieces. The salad can be eaten warm or cold. Baguette tastes best with it.