Original name: Patlican Salatasi
Origin: Turkey, Greece, Armenia
Ingredients
2 big round eggplants
3 garlic cloves, smashed
3 medium-sized tomato, cut in cubes
2 spring onions, chopped
1 bunch of parsley, chopped
4 spoons extra virgin olive oil
Juice of 1 lemon
Salt
Preparation
Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them on the barbecue until the skin is burned and they get soft. Then peel them, place in 2 cups of water with a few drops from the lemon juice (The rest will go directly into the salad). Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Add the rest of the ingredients and mix with a spoon. Place in service plate and keep refrigerated.