The Israeli Eggplant Salad is a delicious option to enjoy Middle Eastern cuisine. With mild and smoky flavors, it is easy to prepare. Roast the eggplants, mix with tomato, garlic, onion, parsley, salt, pepper, lemon, and olive oil. Serve with pita bread or toast. Enjoy your meal.
The preparation of the Israeli Eggplant Salad involves cooking the eggplants over the stove until they are roasted.
After removing the pulp and mixing it with tomatoes, garlic, onion, parsley, salt, pepper, lemon juice, and olive oil, the result is an exquisite flavor combination.
Perfect for any occasion, served with pita bread or toast.
Israeli Eggplant Salad
Ingredients
6 Eggplants
1 Medium chopped onion
2 Peeled tomatoes
Chopped onion
2 tablespoons of Chopped parsley
3 tablespoons of Olive oil
Lemon juice
2 Chopped garlic cloves
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The recipe begins by placing the eggplants directly on the stove, with their skins on, turning them to cook all sides evenly.
Step 2 : Once roasted, cut them in half and remove all the pulp with a fork, mashing it well and placing it in a bowl.
Step 3 : Then, add the diced tomatoes, chopped garlic, chopped onion, parsley, salt, and pepper to taste.
Step 4 : Mix everything with lemon juice and olive oil before serving.
Step 5 : This salad can be enjoyed with pita bread or toast.
Step 6 : Enjoy your meal!
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