Wash and dry the eggplant before placing onto a hot skillet without oil. Grill on all sides and remove from skillet. When the eggplant cools slightly, peel and chop finely before placing into a salad bowl along with minced garlic and mixing.
Mix sunflower oil with vinegar, salt, and pepper before adding to salad and carefully tossing. Place slices of tomato around the eggplant and garnish with parsley.
Ingredients
For every 100g eggplant:
- 100g tomato
- 2g garlic
- 20g sunflower oil
- salt, pepper, and parsley to taste