Description
The recipe for this salad I learned from the chef when I worked in a cafe "Margaret&a mp;quot;. Since this salad is a favorite in our family. Cook it on holidays and weekdays, and in the country for barbecue. Don't know whether this salad is the attitude of the Arab kitchen, but the cook he was called that way.
Ingredients
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Eggplant
1 piece
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Tomato
2 piece
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Garlic
2 tooth
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Mayonnaise
2 Tbsp
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Cilantro
1 coup
Cooking
Eggplant cut into large chunks.
To bring to readiness. What is good about this recipe is that the eggplant can be fried (as it should be in the original recipe), bake in the oven, bake on the grill (if you're outdoors) or stew, like I did, because my mother fried it is impossible. If you are going to fry them, then place on paper towel to excess fat stack.
In the cooking process can add sesame seeds or Flaxseed, which is also very useful.
In a salad bowl put ready eggplants to cool.
Tomatoes also cut into big pieces.
Send the tomatoes in the salad bowl to the eggplant. There also add crushed garlic and chopped half bunch cilantro.
Stir and season with mayonnaise. Since we now have post take lean mayonnaise =)))
Second half bunch cilantro chop coarsely and sprinkle the salad on the perimeter. Bon appetit!
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