Start typing

Recipes

    EGGPLANT SALAD

    EGGPLANT SALAD

    Ingredients

    • 1/3 cup excellent virgin olive oil ALTIS / SOLON / ELANTHI
    • 2 eggplants
    • 2 green peppers
    • 2 clove garlic
    • 10 cherry tomatoes
    • 1/4 cup white balsamic vinegar KALAMATA PAPADIMITRIOU
    • 1 cup feta cheese «ΔΙΒΑΝΗ»
    • some chopped parsley
    • some chopped spearmint
    • salt – pepper
    • freshly baked bread or olive oil pies from Rhodes for serving

    Directions

    Place the eggplants in a bowl with salted water for 10´-15΄. Then, drain them and place them in an absorbent paper. Sauté the eggplants in a deep pan with olive oil ALTIS for a few minutes and let them dry (not change color). Add the garlic and sauté it for 1΄- 2΄.
    Add the cherry tomatoes and pour with the white balsamic vinegar KALAMATA PAPADIMITRIOU.
    Let the vinegar evaporate for 1΄ - 2´ until the ingredients become a bit dry. Remove the pan from the fire.
    Add the roasted peppers from Florina, the feta cheese, the spices and salt before the trial. Rub enough pepper and stir well.
    Let the eggplant salad to have a room temperature.

    New Program