Ingredients
700 g eggplant
1/4 cup olive oil
zest and juice of 1 lemon
2 tbsp capers
12 green olives, pitted
2 tbsp chopped parsley
salt
pepper
Photo added on
Photo author
magi71
Method
Eggplant cut into cubes about 2 cm side, add salt and leave about 30 minutes to let the bitter water and then rinse. Heat olive oil in a large pan, pour the eggplant and fry for about 10 minutes until soft and golden color gain. Remove paper on the table to absorb some of the fat and salt it. Eggplant cubes pour in a large bowl, add the capers and olives, sprinkle with grated lemon peel, lemon juice, parsley, salt and pepper.
Containers:
Difficulty
Easy
Tested
2 users
Source
tanitaang.blogspot.com
Comments
magi71 now when I sleep I do this your vkusnotyka.
Blaga, thank you for the compliment - shared the recipe and I have not cooked personally, because I do not tolerate eggplant. But write if you liked the! :)
magi71 not a compliment but really interesting salad. I also have a problem with eggplant. I liked. But I think that tomatoes should be white.
For home doing now offer some varieties with thick skin and I took them trouble ...
I have no words, this is a super salad. Tried in January
Blaga, tempted me to try it :)
delicious, quick and easy salad. And the next day is even more delicious.