I love this salad, super! It is simple, nutritious, cheap and quite dietetic (not totally because of the oil). Calin hates it, but, what he likes! ??? But, he is eating everything from the plate at home, because he's hungry and he knows that he will not find anything better or more diverse anywhere!!!
I put 2 medium aubergines on the cooker, hot half. If I could bake them on the grill or on the cooker open fire would be super, but lacking that, I have to handle it as I can! I bake them well on all sides, so that they become soft, until the shell is black (charred). I leave them to cool and peel them, or I hold them under cold water to peel them being hot. Anyway, I must peel all remains of the shell. The core remains light in color, although I wash the aubergine with water. I chop them very well on a wood chipper, necessarily, with steel or wooden knife (with wide "blade"). I have to slam the knife fast, for a good chipper.
I cut a small onion (white or red), it has to be chopped finely. I place in a bowl the aubergine and chopped onion, sprinkle some rock salt, (less, because we do not like salty eating and because, anyway, any food contains salt, from nature, and salt in large quantities harm the heart), put less than 100 ml of corn oil (my favorite oil, £2/l at Tesco). I mix, fast and powerful, the composition with a wooden spoon, until it "whitens" (doing about 70-80 spins).
I arrange the salad on a plate, decorate it with sliced tomatoes and that's it!
I put 2 medium aubergines on the cooker, hot half. If I could bake them on the grill or on the cooker open fire would be super, but lacking that, I have to handle it as I can! I bake them well on all sides, so that they become soft, until the shell is black (charred). I leave them to cool and peel them, or I hold them under cold water to peel them being hot. Anyway, I must peel all remains of the shell. The core remains light in color, although I wash the aubergine with water. I chop them very well on a wood chipper, necessarily, with steel or wooden knife (with wide "blade"). I have to slam the knife fast, for a good chipper.
I cut a small onion (white or red), it has to be chopped finely. I place in a bowl the aubergine and chopped onion, sprinkle some rock salt, (less, because we do not like salty eating and because, anyway, any food contains salt, from nature, and salt in large quantities harm the heart), put less than 100 ml of corn oil (my favorite oil, £2/l at Tesco). I mix, fast and powerful, the composition with a wooden spoon, until it "whitens" (doing about 70-80 spins).
I arrange the salad on a plate, decorate it with sliced tomatoes and that's it!
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