- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper
1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).