Eggplant Salad Recipe
Ingredients
1 medium eggplant
1 large tomato
1 red bell pepper
1 small red onion
2 cloves of garlic
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh parsley
Salt to taste
Pepper to taste
Method
Cut the eggplant into small cubes.
Sprinkle salt over the cubes and let them sit for about 15 minutes.
Rinse and drain the eggplant, then pat it dry with a paper towel.
In a skillet, heat olive oil and sauté the eggplant until golden brown.
Mix the cooked eggplant with chopped tomato, bell pepper, red onion, minced garlic, vinegar, parsley, salt, and pepper.
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