Aubergine salad

AUBERGINE SALAD

 First recipe

Ingredients

1 large round aubergine or 2 medium ones

1 large sweet red pepper

1/3 of a bunch of parsley

1 small onion

2 cloves of garlic

40 g. of olive oil

Salt to taste

1 TB of balsamic vinegar

Instructions

Rinse the eggplant, wrap it with aluminum foil and put it into the oven on the first rack from the bottom.

Bake at 160 C degrees for one hour or more.

To check if it is cooked, remove it from the oven and unwrap it. Peg a fork into the eggplant.

If it is soft and the fork plunges easily into its flesh, it is ready and it’s time to remove it from the oven.

If the eggplant is not ready, you should cook it longer.

You can also understand if it is soft, by squeezing.

Squeeze the eggplant, if it volume is lessened and remains so, it is cooked.

Let the eggplant to cool.

Unwrap the foil and peel it.

With a knife, pull the skin from the stalk downward and it immediately peels.

Put the peeled eggplant in a bowl.

Cut it with a knife into small pieces.

Scour the sweet red pepper and chop it into the eggplant.

Scour the onion, garlic and parsley and wash them.

Chop them and put them into the bowl with the eggplant.

Add the oil and mix.

The salt and the vinegar are added at the time of serving.

Garnish with a little parsley.

Second recipe

Prepare a large eggplant as described above.

Cut it into pieces and put it in a food processor.

Add oil, garlic, salt, onion and vinegar and beat them together.

The eggplant becomes mashed.

Empty it in a dish and garnish with parsley and sweet red pepper.

In my opinion the previous salad tastes better than this one.