Wash, peel, and cut the eggplant into round slices. Season with salt and let stand for 10-15 minutes, before squeezing and rinsing. Fry the prepared eggplant in sunflower oil along with white onion that has been cut into circles. Once fried, transfer to a bowl. To the bowl, add tomatoes that have been sliced into circles and the bell pepper before adding salt, pepper, vinegar and mixing. Place the vegetables into a salad bowl and garnish with parsley.
Ingredients
For every 100g eggplant:
- 50g white onion
- 25g bell pepper
- 100g tomato
- 20g sunflower oil
- Salt, pepper, vinegar, and parsley to taste