Eggplant salad

Eggplant salad

Serves : 4
Prep time : 10 min
Cook time : 50 min


  • 1 large eggplant2 garlic cloves, finely chopped
  • 60 ml (1/4 cup)extra virgin olive oil
  • Fleur de sel
  • Fresh ground black pepper
  • 1 tomato, seeded and diced
  • 45 ml (3 tablespoons) red onion, finely chopped
  • Peppermint, finely chopped


— Preheat oven to 200 ˚C (400 ˚F).

— Using a fork, prick eggplant on all sides and place it on a baking sheet. Bake for approximately 50 minutes or until tender. Cool and cut the eggplant lengthwise. With a spoon, remove the flesh and chop it coarsely. In a bowl, combine eggplant, garlic and olive oil, season generously, and place on a nice serving dish.

FINALE — Mix together the tomato, onion and mint, and sprinkle on the eggplant. Drizzle with olive oil and enjoy.

TRICK — Delicious with crostinis, pita breads, or as a side dish with lamb chops or grilled fish.

NOTE — Another way to enjoy eggplant is to season it with mint. Its fresh flavor will amaze you.