SUMMER EGGPLANT SALAD

I used to serve this type of dish in my childhood. During summer, a rich season in tomatoes, salads, eggplants and fruits, my grandma always made home bread and eggplant salad. We ate with so much appetite like it was something never seen before.:)

1 kilo eggplants(long-shaped, black color and hard then roasted)

1 glass of sun-flower oil

1 tb. apple vinegar

1 big, red onion

2 ripe tomatoes

salt, pepper

• We roast the eggplants on the fire, on all parts until they soften
• We peel them, we add a little bit of salt and let them dribble at least one hour.
• Then we chop the onion finely, we wash it in cold water to lose the bitterness, the we dribble the water We mix the onion with the vinegar
• We put the eggplants in a mixer and blend them, adding from time to time oil, until we get a foamy, fluffy past.
• We add the sauce with onion and vinegar(pepper if it is the case)
• We garnish the salad with tomatoes’ slices.