Ingredients
The eggplants
Eggplant, 3 medium units
Coarse salt, 1 flat teaspoon
Canola oil, 4-5 tablespoons
The rest of the ingredients
Red onion, 1 medium unit
Red pepper, 1 medium unit
Celery, 2 stalks
Hot red pepper, 1 small unit
Coriander, 1/2 bunch
Garlic, 5 cloves
Walnut, 2/3 cup
5% vinegar, 1/3 cup
Lemon juice, 1 unit
Salt, 1/2 flat teaspoon
Preparation
1. Wash and slice the eggplant lengthwise into slices about 1.5 cm (0.6 inches) thick. Cut each slice diagonally into long strips about 2 cm (0.8 inches) thick. Transfer to a large colander, salt with coarse salt and set aside for about 15 minutes.
2. Transfer the eggplants to a baking tray lined with baking paper, pour over the oil, mix and scatter across the pan. Bake at 375°F (190°C) for about 15 minutes until softened and golden (in the middle of baking you can take out, mix lightly and return to the oven). Remove and cool.
3. Transfer to a bowl, add the rest of the ingredients and mix well.
4. Store in the refrigerator to absorb flavors (the salad is even tastier the day after).
5. Bon appetite (:
Total time: 30-60 min
The texture of the salad depends on the type of eggplant you choose to use. Eggplants with a lot of seeds for example soften faster and the appearance of the salad is more crushed. In any situation the salad remains delicious. Good luck! The spices in the recipe are according to personal taste.