Marinated Eggplant and Tomato Salad
I love this salad. I make it all the time. It’s so easy and tasty, I’m definitely addicted to it.
This is usually one of the salads that feature at the falafel and shawarma stands. It’s where I first tasted it, and it was love at first bite. An addictive and delicious salad, one of the best I’ve ever made.
1 elongated eggplant
2 cloves of garlic
Small packet of parsley thinly chopped
4 spoons water
3 spoons vinegar
1/2 tsp sugar
1/2 tsp salt
Crushed black pepper
1. Preheat an oven to 180°C.
2. Slice the eggplant into 3-4 cm slices. Line a baking tray with greased parchment paper and arrange the eggplant slices on it. Brush with olive oil and bake for 30 minutes or until tender.
3. Cut the tomatoes in half and slice thinly. Transfer the eggplant to a bowl and add the tomatoes. Cut the garlic into thin slices and sprinkle on top. Chop the parsley and add along with the other ingredients.
4. Refrigerate for at least a few hours before serving.
Good to know…
You can prepare the eggplant slices the day before.