Eggplant salad - light appetizer

Шаг 1

Wash and cut the eggplants lengthwise and crosswise, we need each piece to have skin on at least one side so they don't lose their shape when frying.

Шаг 2

In a deep skillet, heat oil about 2 cm deep. Add thyme and crushed garlic (with skin). Fry for about 30 seconds and remove.

Шаг 3

Add the eggplants to the oil in batches.

Шаг 4

Fry until cooked through and golden brown.

Шаг 5

Place the cooked eggplants on paper towels to absorb excess oil.

Шаг 6

Meanwhile, chop the onion.

Шаг 7

Chop the basil leaves. Remove seeds from the pepper and finely chop.

Шаг 8

Combine the onion, basil, pepper and tomatoes (cut in half) in a bowl.

Шаг 9

Place the eggplants on top.

Шаг 10

Salt, pepper generously, mix the salad with your hands. Arrange on plates and drizzle with juice from half a lemon before serving.