Seasoning:
"Optional: 1/2 clove of garlic"
"1/2 cup of fresh parsley leaves (well-packed in a container)"
"1/3 cup of olive oil"
"1/4 cup of grated Parmesan cheese"
"2 to 3 tablespoons of vinegar"
Salt and black pepper to taste
Salad:
"2 medium eggplants cut into 7 x 1/2 cm sticks"
Salt
Oil
250g of crumbled cheddar or Italian-style cheese, coarsely grated
5 green onions chopped
1 large green bell pepper cut into strips
"1/2 cup of pickle relish pieces"
"1/4 cup of salted and toasted pistachios, chopped"
Seasoning:
"Optional: 1/2 clove of garlic"
"1/2 cup of fresh parsley leaves (well-packed in a container)"
"1/3 cup of olive oil"
"1/4 cup of grated Parmesan cheese"
"2 to 3 tablespoons of vinegar"
Salt and black pepper to taste
Salad:
"2 medium eggplants cut into 7 x 1/2 cm sticks"
Salt
Oil
250g of crumbled cheddar or Italian-style cheese, coarsely grated
5 green onions chopped
1 large green bell pepper cut into strips
"1/2 cup of pickle relish pieces"
"1/4 cup of salted and toasted pistachios, chopped"
For the seasoning, blend all the ingredients in a blender
Cover and refrigerate
To make the salad, sprinkle the eggplant with salt in a large bowl
Mix well
Place the mixture on a strainer and let it drain for about 20 minutes
Grease a baking dish
Rinse the eggplants well and dry them with paper towels
Arrange half of the eggplant in a layer in the baking dish
Brush with oil and bake until lightly browned
Flip and brown on the other side
Repeat with the remaining eggplant
Let it cool, then mix with the remaining ingredients
Add the seasoning and mix carefully
If desired, garnish with parsley leaves just before serving
Serves 4 people.
