This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.
Usually fried aubergine soak up a lot of oil. In this salad, we will just oven grill them to keep their flavor.
- 1/2 kilo aubergine
- 2 big tomatoes
- 1 medium onion
- 1 garlic clove
- 1/3 cup olive oil
- salt to taste
Start by grilling the aubergine in the oven.
Let them cool down before peeling them. Meantime cut the tomatoes medium cubes. the onion a la julienne and mince the garlic.
Aubergines are soft and tender, you can simply cut them apart with your hand (medium to big pieces).
Mix all the ingredients and season them with olive oil and salt to taste.
Do you wonder why they call it batenjen el rahib (monk aubergine)? me too, but I never got a precise convincing answer.