What to Buy1. Eggplant - 1 large
2. Tomatoes - 2 pieces
3. Onion - 1 small
4. Salt - 1.5 teaspoons
5. Olive oil - 2 tablespoons
6. Egg - 1
7. Parsley - 2 sprigs
8. Ground black pepper - 1/4 teaspoon
How to Make It1. Peel the eggplant and slice it crosswise into half-centimeter rounds, then cut those in half into half-moons; place on a plate, sprinkle with salt (about one teaspoon), and let sit for 30 minutes
2. Peel the tomatoes - score a cross on top, put them in hot water for about five minutes, then in cold water, peel, and once cooled cut into cubes about one centimeter
3. Peel the onion and slice it crosswise, then into quarters; note - this salad won't work without the onion, so don't even think about skipping it
4. If the eggplant has released liquid, drain it; whisk the egg well separately, but don't beat it too much, pour it onto the eggplant and mix well so the egg coats everything evenly
5. Set a pan to medium heat, about 7-8, add olive oil, add the eggplant and fry about two minutes on each side - they should brown but not burn; then stir well, cover with a lid, lower the heat to 6, and let it simmer covered for about 7 minutes; stir again and simmer for another 7 minutes.
6. Take the eggplant off the heat and let it cool for about ten minutes
7. Combine everything - the eggplant, tomatoes, and onion - in a salad bowl, add half a teaspoon of salt and a quarter teaspoon of ground black pepper, tear parsley leaves over the top for freshness, mix and it's done!
It's best eaten cold, it tastes much better that way. Enjoy your meal!
2. Tomatoes - 2 pieces
3. Onion - 1 small
4. Salt - 1.5 teaspoons
5. Olive oil - 2 tablespoons
6. Egg - 1
7. Parsley - 2 sprigs
8. Ground black pepper - 1/4 teaspoon
How to Make It1. Peel the eggplant and slice it crosswise into half-centimeter rounds, then cut those in half into half-moons; place on a plate, sprinkle with salt (about one teaspoon), and let sit for 30 minutes
2. Peel the tomatoes - score a cross on top, put them in hot water for about five minutes, then in cold water, peel, and once cooled cut into cubes about one centimeter
3. Peel the onion and slice it crosswise, then into quarters; note - this salad won't work without the onion, so don't even think about skipping it
4. If the eggplant has released liquid, drain it; whisk the egg well separately, but don't beat it too much, pour it onto the eggplant and mix well so the egg coats everything evenly
5. Set a pan to medium heat, about 7-8, add olive oil, add the eggplant and fry about two minutes on each side - they should brown but not burn; then stir well, cover with a lid, lower the heat to 6, and let it simmer covered for about 7 minutes; stir again and simmer for another 7 minutes.
6. Take the eggplant off the heat and let it cool for about ten minutes
7. Combine everything - the eggplant, tomatoes, and onion - in a salad bowl, add half a teaspoon of salt and a quarter teaspoon of ground black pepper, tear parsley leaves over the top for freshness, mix and it's done!
It's best eaten cold, it tastes much better that way. Enjoy your meal!
