Recipes

Eggplant Salad
Eggplant Salad

Eggplant or Aubergine (solanum melongena) originated in Africa and Asia and belongs to the potato family. Eggplants love the sun and will enjoy tropical and sub-tropical spots in your kitchen garden. The fruit is large, shiny and smooth and comes in different shapes. Eggplants also come in amazing colours such as pink, red, white, yellow, green, purple-black and multi-coloured.

Eggplant oxidises quickly, which means the meaty flesh will turn brown after it is exposed to air. After you cut and prepare your eggplants, cook them straightaway.

I have to say that eggplant is my favourite fruit.

Ingredients
- 3 eggplants (approx)
- 3 x garlic cloves (chopped)
- 2 tblspn olive oil
- ½ cup (approx) of white vinegar
- 4 x branches parsley (finely chopped)

Method
- Place the eggplants onto a baking tray and place it into the oven.  Once the eggplants are cooked check the skins if they are dry.
- Remove the dry skins from the eggplant and slice the eggplant length ways starting from where the stalk used to be.  You should have 5 even strips of eggplant.
- Place the eggplant in a bowl and pour vinegar over the eggplant, leave it to sit for 5 minutes.
- After 5 minutes remove the eggplant from vinegar and place it onto a stylish serving tray.
- Sprinkle chopped garlic, finely chopped parsley and olive oil.

Maresi !

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