A very fine and light salad made from eggplants.
4 aubergines (eggplants) long type
1 small grated onion
1-2 cloves of garlic, crushed
¾ cup of olive oil
1-2 tablespoons of vinegar
salt & pepper
Wash the aubergines (eggplants), place in a baking pan and bake in the oven (200 – 250ο C) for about 45 minutes or until soft. Allow skin to turn black so as to give a smoky flavour to the salad. Skin aubergines while still hot and chop into small pieces. Continue chopping while adding slowly the onion, garlic, olive oil, vinegar, salt and pepper. Put in a salad bowl and garnish with chopped parsley and some olives, if you wish.
You may add 1 large tomato, peeled and chopped into small pieces.
Serve with roast meat and grilled or fried fish.