Incredibly delicious, easy-to-make salad native to Sicily!
- eggplant (medium) – 2 pcs.
- mozzarella – 120 g
- cherry tomatoes – 120 g
- olive oil
- garlic – 3 cloves
- mint (leaves only)
- black pepper
Cut the eggplants into slices, salt them so that they absorb less oil when frying, and leave for 30 minutes.
Blot the eggplants with paper towel and grill on both sides.
Cut the eggplants into broad strips as they cool
Finely chop the mint and sprinkle over the eggplant.
Add the black pepper.
Chop the garlic as finely as possible and pour into the eggplant.
Tear up the mozzarella and add to the eggplant.
Add the cherry tomatoes cut into halves.
Drizzle with olive oil. Stir.
Place in the refrigerator for an hour. Now you can serve.