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| Eggplant Salad |
Ingredients
1 medium-size tomato (seeds discarded and diced)
1 tablespoon extra virgin olive oil
2 tablespoons yoghurt
2 tablespoons lemon juice
1 eggplant
2 garlic cloves (smashed)
2 tablespoons feta cheese (crumbled)
pepper
salt
Cooking Instructions
First make holes on the eggplant with a fork. Later place on an oven tray and roast for almost thirty minutes on broil. Later peel it, remove any seeds and place in two glasss of water with 1/2 lemon juice. Leave in for almost fifteen minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and blend with a spoon. Place in service plate and keep refrigerated. Blend all the ingredients together. Serve with meat dish.
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