HomeKitchenEggplant salad

Eggplant salad

Ideal for those days when we feel like a light and delicious dish


• 4 aubergines

• 4 sweet peppers

• 1/2 cup ground casabe

• 1 garlic clove, crushed

• One lemon's juice 

• 1/4 cup of clean coriander leaves

• 3 tablespoons of extra virgin olive oil

• Salt and pepper to taste

• Arugula leaves to decorate


Wash the aubergines well, and place them directly on the stove over high heat, turning them with a tong, until the skin of the aubergines turns black. Remove from heat and place in a colander until cool. Then, under running water, the skin is removed, they are opened and washed well. Put them back in a clean colander until they drain well. Put the aubergines, drained, in a container or bowl, and add the chopped cilantro, the ground cassava, the tinyly chopped sweet pepper, the olive oil, the lemon juice, as well as the salt and pepper to taste. . Mix well and ready. To serve, we place a metal ring in the center of the plate. Inside it we put the eggplant mixture and remove the ring; around the eggplant circle we decorate with very clean arugula leaves. 

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