Prep 15 mins
Cook 20 mins
The cooking time is a guesstimate. Recipe from the Weekend magazine.
- 80 g eggplants, washed
- 20 g tomatoes, washed,peeled and finely chopped
- 20 g green bell peppers, washed and finely chopped
- 10 g onions, peeled,washed and finely chopped
- 1 g parsley, washed and chopped
- 1 g mint leaf, washed and chopped
- 2 g garlic, peeled,washed and chopped
- 2 g salt
- 20 ml lemon juice
- 20 ml olive oil
- Grill the eggplant until done.
- Chop it into small pieces and mix it with the remaining ingredients.
- Top with a dash of olive oil.
- Serve immediately.