Baked eggplants salad

After writing this recipe I decided that it was time to teach you how to make another amazing side dish that it is just perfect for summer and works amazing with fresh tomatoes and some feta cheese!

  • 4 eggplants
  • 1 small-medium onion
  • salt
  • tablespoons of sunflower/olive oil
  1. The first thing you need to do is to bake the eggplants on your oven until they become soft;
  2. Peel them after and let them drain on a cutting board that is slightly inclined for a few hours;
  3. After that we kinda cut them for a while with a thing like this (made of wood or plastic) ;
  4. Place them in a bowl after you are done “cutting” them and begin to stir them with a wooden spoon while adding like a tablespoon of oil from time to time. Add oil stir until combined then add oil again and so on & you can now put some salt in them too. It’s important to taste them so you will not be adding too much oil;
  5. After this step, cut the onion in tiny parts and combine it with your “baked eggplants salad”;
  6. Let them cool in the fridge for about an hour for a a better taste;
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