WHITE EGGPLANT SALAD
Sweet, tasty and beautiful.
The white eggplant, or Santorini eggplant as you can find it called, is not artificial and it was one of the first to come to Europe hundreds of years ago. The original seed produced a small, oval-shaped fruit.
Its cultivation in Santorini has been established because of the morphology of the soil that does not allow the vegetable to become bitter as with the classic eggplant. We will enjoy roast, fried, eggplant salad.
So, let's go see a very tasty and cool recipe for eggplant salad.
3 Large white eggplants
1 clove of garlic
100ml olive oil
3 tablespoons vinegar
1 pepper (red or yellow)
50g walnuts (crushed)
100g feta (optional)
Chop the eggplants and bake on the grill for 10-15 minutes until softened.
While they are warm, peel them and put them in a strainer to let the moisture go.
Chop the eggplants and add the garlic (I like it finely chopped), pour in the olive oil, vinegar, salt, pepper and mix.
Add the chopped pepper and chopped walnut.
You can add a slice of feta as it's an ideal combination.
It can be stored in the refrigerator for at least a week in a bowl.