Cookoda

Thai eggplant salad (in persian: salad bademjan tailandi)

You will need:

• Thai eggplant, 2 medium, thinly sliced
• Cherry tomato, 5, sliced
• Garlic, 2 clove, grated
• Onion, 1 small, chopped
• Fresh parsley, 2 tbsp, chopped
• Olive oil, 3 tbsp
• Fresh lemon juice, 4 tbsp
• Salt & pepper

Brush each eggplant slice with oil and sprinkle some salt. Grill each side of eggplants for 4 to 5 minutes in preheated grill pan. Then remove and let them cool. Arrange eggplants on serving dish.

In a large bowl mix onion, tomato, garlic and parsley together and add them to grilled eggplants.

For dressing combine olive oil, lemon juice, salt & pepper. pour over salad mixture. Serve and enjoy.