Eggplant salad

Serves : 4
Prep time : 10 min
Cook time : 50 min

Ingredients

1 large eggplant2 garlic cloves, finely chopped
60 ml (1/4 cup)extra virgin olive oil
Fleur de sel
Fresh ground black pepper
1 tomato, seeded and diced
45 ml (3 tablespoons) red onion, finely chopped
Peppermint, finely chopped

Steps

— Preheat oven to 200 ˚C (400 ˚F).

— Using a fork, prick eggplant on all sides and place it on a baking sheet. Bake for approximately 50 minutes or until tender. Cool and cut the eggplant lengthwise. With a spoon, remove the flesh and chop it coarsely. In a bowl, combine eggplant, garlic and olive oil, season generously, and place on a nice serving dish.

FINALE — Mix together the tomato, onion and mint, and sprinkle on the eggplant. Drizzle with olive oil and enjoy.

TRICK — Delicious with crostinis, pita breads, or as a side dish with lamb chops or grilled fish.

NOTE — Another way to enjoy eggplant is to season it with mint. Its fresh flavor will amaze you.