Eggplant Salad

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Eggplant Salad

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Ingredients

4 eggplants large, flasks (type of eegplant)
Half glass of olive oil
salt
Freshly ground pepper
vinegar
1 clove of garlic chopped
Juice of 1 lemon
70g Parsley chopped
SELECTIVE
1 Florina pepper roasted and finely chopped
  • Medium

Ingredients

  • SELECTIVE

Directions

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Eggplant Salad

Fasting, nutritious and tasty

Eggplant is the favorite vegetable of the Mediterranean people, but it is also nutritious. Eggplant is an excellent source of fiber, calium, magnesium, copper, folic acid and of vitamins B1 and B6.

It also contains phenols and flavonoids, such as chlorogenic acid and caffeic acid, which act against viruses, harmful bacteria and even cancer. It even helps improve memory, boosts mood and helps detoxify our body as well as lose weight.

My beloved Chrysoula Papalexi, who owns the famous Ganimides Hotel in the nautical town of Galaxidi, prepared the best eggplant salad we had, with toasted bread.

Ιt’s worth visiting the beautiful Galaxidi and enjoying the amazing breakfast offered to its guests or even attending cooking lessons and it is sure to get you started on the secrets of Rumeli pie … and not only.

 

Eggplant Salad

From Chrysoula Papalexi, who owns Ganimides Hotel, in Galaxidi

Steps

1
Done

Wash the eggplants and chop them.

2
Done

Brush them with olive oil and bake in the oven at 180 ° C until they are softened.

3
Done

Once cooked, cut them in two and with a fork remove the inner part of the eggplant and put in a bowl.

4
Done

Add lemon juice, garlic, vinegar, salt, pepper, olive oil, Florine pepper to the inner part of the eggplant that you have removed and mix gently.

5
Done
2 hours

Cover the bowl with a transparent film and put it in the refrigerator for 2 hours to cool.

6
Done

Garnish the cool salad with parsley and serve.

TDriver

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Kalabaka’s sweet pastry
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Sauteed pork with onions, wine and honey
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Kalabaka’s sweet pastry
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Sauteed pork with onions, wine and honey

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