Eggplant Salad

Ingredients

Eggplant 300 g

Salt 1.25 tsp

Onion 100 g

Vegetable oil 60 ml

Vinegar 9% 20 ml

Tomato 300 g

Ground black pepper 1/4 tsp

Fresh basil 20 g

Peel the eggplant (you'll need one medium-sized one) and cut it into 1-1.5 cm thick slices. You can soak the eggplant slices in salted water for 10-15 minutes; this will help it absorb less oil during frying and will ensure it doesn't taste bitter.

Slice the onion into rings. You don't have to use two types of onion; any onion will do.

Fry the eggplants in vegetable oil until golden brown.

 

Fry the onion rings until lightly golden.



Place the fried vegetables in a bowl, add the chopped tomatoes, salt, pepper, and vinegar.



You don't need to add oil to this salad; the fried vegetables already contain enough. Mix everything together.



Enjoy!