Prep. Time 10′ Cooking Time 45′ Serves 5-6
Ingredients
- 6 large eggplants
- 2 red bell peppers, finely chopped
- 2 green onions with their leaves
- 1/2 onion, finely chopped
- 1-2 garlic cloves
- 1/2 lemon
- 2 tablespoons vinegar
- 5 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
- Salt
- Pepper
Instructions
- Preheat the oven and roast the eggplants until they are tender.
- Allow the eggplants to cool slightly. Hold the stem and use a spoon to scoop out the soft flesh.
- Place the flesh in a colander to drain excess liquids.
- Transfer to a cutting board and chop it finely.
- Place the chopped eggplant in a bowl. Add the red bell peppers, green onions, onion, and minced garlic.
- Squeeze the juice of half a lemon over the mixture and add the vinegar, olive oil, parsley, salt, and pepper.
- Mix everything together with a fork until well combined.
- Chill the mixture for a short while in the refrigerator.
- Serve the eggplant salad cold, drizzled with a little olive oil and garnished with finely chopped fresh parsley.
Enjoy!
Source: Argiro Barbarigou
