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.
Tabkhet el yom 