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Recipes

    EGGPLANT SALAD WITH FETA CHEESE, YOGHURT AND BALSAMIC VINEGAR

    EGGPLANT SALAD WITH FETA CHEESE, YOGHURT AND BALSAMIC VINEGAR

    Ingredients

    • 3 baked eggplants flask
    • 2 tablespoons white balsamic vinegar KALAMATA PAPADIMITRIOU
    • 2 gloves mashed garlic
    • 1/3 cup excellent virgin olive oil ALTIS / SOLON / ELANTHI
    • 1/2 cup strained yogurt
    • 1/2 cup grated feta cheese «ΔΙΒΑΝΗ»
    • salt - pepper
    • 5 - 6 oblong cherry tomatoes
    • fresh mint
    • whole grain crackers and breadsticks

    Directions

    Peel the eggplant and melt it with fork in a bowl.
    Add the rest of the ingredients.
    Put the eggplant salad 2 days in the fridge (it becomes much more tasty and spicy).
    Place the eggplant salad in a plate; chop the tomatoes, sprinkle with mint and drizzle with olive oil.
    You can serve it with toasted bread or whole grain crackers.

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