Aubergine Salad Veg
CD HD Greek 20mins
4 Cold Vegetarian
Vegan Vegetables Herbs Hors d'oeuvre Starter Appetizer Healthy Eating Dairy Gluten
Wheat free Eggless Greece Mediterranean Europe
Medium sized Aubergines (eggplant )
Juice of a Lemon
fl.oz. Olive Oil
large bunch of Parsley
Heat the grill to medium high. Turn the aubergines under the grill until the skin
is black and blistered and the flesh very soft.
Peel off the skin as soon as you can handle the aubergines and put the flesh in a
strainer to remove the excess juice and squeeze gently. Then turn the flesh into
and mash it with a fork.
Dip the tomatoes in boiling water for 1 minute, skin and chop them. Add the
and the rest of the ingredients to the aubergine and mix well. Serve cold.
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