4 eggplants 2 tbsp spring onion chopped dill and parsley greens, 1 tbsp each 2 boiled eggs 1 tomato 4 cups vegetable oil 2 tsp vinegar salt, ground black pepper | Directions: Put eggplants on sticks and fry over coals.
Peel eggplants, chop the pulp, add oil, chopped onion and greens, season with salt and pepper, stir and cool.
Before serving, top the salad with egg and tomato slices. |
