If you have been following my blog, you should know by now that eggplant is one of my favorite vegetables. Grilled, fried, raw, cooked in anyway possible; I love it. This is a salad made with eggplant that can be eaten as a side dish that goes well with anything. When my mother used to make it, she managed to make a big quantities, to feed our large dinner table 🙂 You can also use it to stuff into a sandwich, which was useful as kids when we needed a quick bite before running out to play with my siblings.

Ingredients:

• 1 large eggplant
• 1 onion, finely chopped
• 4 red tomatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• few leaves rocca
• 2 tablespoons olive oil
• balsamic vinegar

Preparation:

• Wash the eggplant, dry it, and cut it into thin slices
• Heat the oil in a frying pan, fry the eggplant until light brown
• In another pan, fry the onion until translucent, add the tomatoes and fry until tender, season with salt and pepper
• Place one layer of eggplant in a tray, then put the cooked tomatoes with onion, place on the top another layer of eggplant
• Place the tray in the fridge for few hours
• To serve, cut a piece of this salad, place it in a plate, put on the side few rocca leaves, and on top on the leaves drizzle few drops of balsamic vinegar and enjoy eating

ET VOILA..C’EST TOUT.