AUBERGINE SALAD

Ingredients:

4-5 eggplants (Aubergines)

2-3 ripe tomatoes,

finely diced 1 small onion,

grated 2 teaspoons parsley,

finely chopped 2 teaspoon oregano

One green pepper chopped

One red paprika pepper chopped

150 grams (5 oz) olive oil

Salt-pepper

Instructions: Pierce the eggplants with a fork, place them in a pan and bake in a medium oven for about an hour and a half. Remove the eggplants from the oven, let them cool and prepare them as follows: slice each eggplant in the middle and scoop out the pulp. Finely chop the pulp, drain it to remove all liquid and place it in a bowl. Drain the diced tomatoes, the peppers and add them to the eggplant pulp along with onions, salt and pepper and parsley. Gradually add oil while mixing all the time. You may replace the Olive oil with mayonnaise.