Eggplant salad - light appetizer

Step 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.

Step 2

Place the eggplants on top.

Step 3

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

Step 4

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

Step 5

Meanwhile, chop the onion.

Step 6

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

Step 7

Fry until cooked through and golden brown.

Step 8

Add the eggplants to the oil in batches.

Step 9

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

Step 10

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