Roasted eggplant salad is a seasonal salad, it is very tasty and easy to prepare, and it is ready quickly! I prepare it this way and it is very tasty! As for baking, you can also do it in the oven because there is no frying in oil, and it is fat-free. This time, I did it in a pan because I didn't have much time. I always use olive oil or fat for every frying. You don't need a lot of ingredients for this recipe, and it is very economical. Follow the recipe.
Ingredients: simple, total time: 50 min. 4 serving
2 eggplants/peeled and cut into rings 5 mm
3–4 cloves of garlic/ finely chopped
1 handful of fresh parsley/ finely chopped
6 Tablespoons of Olive oil EVO/ or other
3 Tablespoons of apple acid vinegar/ or other
salt to taste
pepper to taste/ optional
Preparation:
Wash the eggplants and peel them, then cut them into 5 mm rings.
Then salt them on both sides and let them rest for 30 minutes.
Drain them from the liquid-
Pour olive oil into a regular frying pan and heat on moderate heat.
Place strained eggplants on hot oil and fry until golden brown on both sides.
Remove the fried eggplants with a slotted spoon on the kitchen pepper to absorb the excess fat.
While the eggplant is resting in a bowl, chop the garlic and parsley.
Combine parsley, garlic, vinegar and olive oil in a small bowl and leave to stand for 15 minutes.
When the eggplant has cooled, cur them in cubes, add them to a bowl, pour over the mixture of vinegar, parsley, garlic, oil, stir and leave to cool in the refrigerator about 30 min.
This salad can be served with any meal.
Buon appetito!
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