Description
In Greek *Melitzanosalata* means *eggplant Salad*. Melitzana eggplant, and a salad it is a salad. When I saw him cook, I thought, *He will still be damp to the taste*. But my worries disappeared, it was worth it to me just to try. With Ter then, the eggplant salad is always on our table.
Ingredients
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Eggplant
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Onion
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Greens
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Salt
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Black pepper
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Garlic
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Citric acid
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Vegetable oil
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Olive oil
Cooking
Take the eggplant, cut them lengthwise and each half will make incisions with a knife.
In a separate bowl mix olive oil with vegetable. And with a brush put some of our abundant eggplant
Then put them in the oven until browned on top. The oven I set on the program *Grill* air.
Here in this state they are ready to exit the oven.
Then, using 2 forks(as shown in photo) detachable all the eggplant flesh from its skin. Peel throw in the future
So should be in the process of separating the pulp from the skin. At the top of the buckle.skin, under it - another half-cleared and right - flesh is already separated.
At the end of all flesh is like cut (with knife)
In conclusion to the pulp eggplant, add our seasonings (salt, pepper, garlic, lim.K-one seasoning *Lotus* and of course, olive oil) and finely chopped parsley.
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