About the Recipe
Roasted eggplant salad in pata - light, simple and delicious.
• 2 large eggplants
• Half a cup of pata
• 1 clove crushed garlic
• 6 tablespoons lemon juice (freshly squeezed)
• One third cup of water
• Salt (* about a quarter-third of a teaspoon)
• 2 tablespoons chopped parsley
Step 1 -
Slightly perforate the eggplant with a fork in several areas.
Preheat oven to 220 degrees and place the eggplant whole on the oven rack in the middle (it is recommended to put under a pan so as not to soil the oven from eggplant juices).
Roast the two eggplants for 40-45 minutes until they are wrapped and shredded.
* Meanwhile, prepare the pata: Mix all the ingredients until a smooth mixture is obtained - raw pata, garlic, lemon juice, water, salt and parsley.
Step 2 -
Once the eggplant is ready, carefully remove it from the oven and cool slightly. Cut the eggplant lengthwise, remove the eggplant flesh with a spoon and transfer to a bowl or deep plate.
Chop with a knife and mash with a fork.
Add the pata mixture and stir.