Eggplant salad (wheat/gluten free)

Eggplant Salad
Slice 2 large eggplant, place them in a dish.

Sprinkle with salt & leave for 20 – 30 minutes (to remove juices)

Grill slices so they are brown on both sides

Chop up the slices & place in a bowl.

chop 2 or 3 tomatoes finely, keeping as much of the juice as possible,

place in the bowl.

Chop a handful of parsley and coriander

Mix well and season (season with olive oil and or vinigar if you can, as well as add chopped garlic for more flavor and chilly pepper (optional)

Leave for flavours to develop, then devour.

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