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Eggplant salad

Eggplant salad


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Peel the eggplant, wash and cut into slices, about half a centimeter thick. Line it on a plate and sprinkle with salt to leave the bitter juice. I left them for about 15-20 minutes.

Meanwhile, dip the tomato in boiled water and clean the skin, then cut into cubes.

Finely chop the onion and fry in a little oil, then put the eggplant squeezed by the juice and cut into cubes, the garlic cut into thin slices, the tomato, pepper and kapia pepper. Continue to cook. with water until the composition is cooked.

At the end, pass it like puree and add more salt if you want. I didn't put it anymore, it was enough from the eggplant.



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