Athos Eggplant salad

Posted on Jun 10, 2010 in Salads | 0 comments

INGREDIENTS

• 1 large flask eggplant
• white vinegar, salt,
• 1 pepper
• 1 horn pepper
• 1-2 cloves garlic (pulp)
• onion, fresh and dry
• parsley chopped
• extra virgin olive oil

METHOD

1. Bake the eggplant to a flame, it looks much better because the inside became white and tastes better than baking in the oven, where it tastes different. If you have gas cooker it’s better to roast the eggplant over high heat. If you have flame on the barbecue cook them as long as you have a charcoal flame. If you prefer baking in the oven, the best result is by the grill. Turn the grill on full, to warm up well, then put the whole eggplant lying 10cm below the grill, be-careful because it is cooking quickly. With a forceps grab the eggplant and turn it  on all sides until is cooked. This stage it will take 20′-30′.
2. To peel the baked eggplant, just put it in a food bag and close tightly. Leave it there until the eggplant has cooled completely. Then its peel will remove easily like peeling a banana.
3. Split in half.
4. Add white vinegar, a pinch of salt and olive oil (add vinegar and olive oil until you are satisfied with the taste).
5. Chop dry onion into cubes. Cut in thin sliced peppers and chop fresh onion and parsley and pulp the garlic.
6. Decorate with sliced onions, peppers and a tomato-rose from a peeled tomato.

The horn pepper you can put it either raw or cooked.