(PRONOUNCED - Sah-lah-tah ill Ba-tin-jan)
Bake eggplants in moderate oven (350) for 1 hour.
Remove the eggplant, dip in cold water and peel. Dice and place in a salad bowl.
Mash the garlic cloves with salt and pepper. Add to the diced eggplant and add quartered tomatoes, onion, parsley, olive oil and vinegar (or use lemon juice) .
Allow to marinate 1 hour before serving.
All seasoning, lemon juice, oil .... more or less to taste!
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