Traditional recipes

Eggplant salad with garlic

Eggplant salad with garlic

Bake the eggplant: either in the oven, either directly on the stove or in a pan with very little oil, or grilled.

I prefer to make eggplant on the grill fire because in this way it acquires an aroma of burnt wood and smoke, an aroma that I love like crazy, but in the absence of barbecue I make them directly on the eye from the stove, it has about the same aroma and they do not turn black as they do if we bake them in the oven.

The baked eggplant is peeled and left to drain for about half an hour.

After they have drained, chop them a little, but not a lot, and put them in a bowl with salt and mix them nicely (I do this and I don't have to chop them until I'm sick), add oil, mix, and at the end we put a little lemon salt (this to whiten them) and at the end we put the crushed or finely chopped garlic.