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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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