Roasted Eggplant Salad with Cheese


  • 4 eggplants
  • 3 cloves of garlic
  • juice of 1 lemon
  • 1 tablespoon of olive oil
  • Salt
  • 150 g feta cheese
  • 3~4 sprigs of parsley

For the top

  • Butter
  • chili pepper


Wash the eggplants and pierce them in several places with a fork without peeling them. Soak in salt water for 20 minutes. Put the aubergines that you have drained and washed on a baking tray lined with grease-proof paper. Roast in a preheated 200 degree oven. Peel the skin of the cooled eggplants, cut them into small pieces and put them in a mixing bowl. Add crushed garlic, lemon juice, crumbled feta cheese, chopped parsley and salt and mix. For the topping, melt the butter and add paprika. Take the salad on a serving plate and drizzle with chili pepper butter on it.

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