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Eggplant salad

Eggplant salad

The perfect summer breakfast, if we opt for the salad without mayonnaise.

  • 1 kg eggplant
  • 3 medium onions
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 2 teaspoons mustard

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant salad:

Bake the eggplant over low heat on a plate, until the whole surface of the crust becomes crispy. Peel a squash, grate it and squeeze the juice into a plastic strainer. Meanwhile, clean and wash the onion, finely chop. Pour the chopped eggplant into a non-metallic bowl, add the spices, mustard and oil to taste and mix with a wooden spoon.

Salads are served with fresh vegetables.


Tips sites

1

do not use metal tools to prepare eggplant

2

before covering the salad, make sure it has cooled completely, otherwise it will increase in a few hours