Eggplant Salad

Name: Eggplant Salad
Yield: 6
Ingredients: 3 medium eggplants; 20 cherry tomatoes halved; 1/2 cup of olive oil; Salt and black pepper to taste; 2 cloves of garlic minced; 1 cup of parsley leaves; 3 tablespoons of lemon juice; 12 black olives pitted; 250g of grated mozzarella cheese

1
3 medium eggplants
2
20 cherry tomatoes halved
3
1/2 cup of olive oil
4
Salt and black pepper to taste
5
2 cloves of garlic minced
6
1 cup of parsley leaves
7
3 tablespoons of lemon juice
8
12 black olives pitted
9
250g of grated mozzarella cheese

Ingredients

1
3 medium eggplants
2
20 cherry tomatoes halved
3
1/2 cup of olive oil
4
Salt and black pepper to taste
5
2 cloves of garlic minced
6
1 cup of parsley leaves
7
3 tablespoons of lemon juice
8
12 black olives pitted
9
250g of grated mozzarella cheese

Directions

1
Preheat the oven to 350°F
2
Slice the eggplants into thin rounds and soak them in water with salt for 15 minutes
3
Drain and press
4
In a baking dish, arrange the eggplant and tomato
5
Season with olive oil, salt, pepper, and garlic
6
Bake for 40 minutes, stirring occasionally
7
Remove from the oven and let it cool
8
Transfer to a serving bowl and add parsley leaves, lemon juice, and olives
9
Sprinkle with grated mozzarella cheese just before serving.