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Eggplant salad

Eggplant salad


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I took the eggplants out of the freezer in the evening and left them to thaw in a strainer.

When they drained well, I put them in a bowl, and with the vertical mixer I mixed them adding 100 ml of oil, little by little.

I put the rest of the oil in a saucepan and when it warmed up I added the finely chopped onion. By hardening, the onion no longer has such a strong smell and becomes sweeter.

I let it soften for 2-3 minutes, without frying and so hot I added it over the eggplant and I continued to mix until it mixed well with the eggplant. At the end I added salt to taste. It's a delicious salad.