After first washing and wiping the eggplants from the water, cut them in half and place them on a lightly greased baking tray with the cut side down and bake on high grill for 45 – 60 minutes.
Once ready, remove them from the oven and remove them with a spoon while still warm, then put them in a bowl to coat them.
Add the garlic, parsley, salt, pepper, a little vinegar and mix slowly, pouring in the olive oil and try to get the taste and texture we like by adding extra vinegar or salt to our taste.
We can also cut into small cubes of tomatoes and a little chopped onion and add them to the salad
Good appetite !!!
Store in a refrigerator in a closed bowl
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