Eggplant salad with parsley & feta

2 medium size eggplant, thickly sliced lengthwise  

1/2 cup of parsley

1 dried red chilli, chopped

2 garlic heads, chopped

100 gms crumbled firm feta

50 gms walnuts, cut in half

1/2 cup of olive oil


1 Brush eggplant with olive oil and chargrill until tender.

2. Meanwhile mix other ingredients together in a bowl and add salt and pepper.

3. When eggplant is ready, set aside and cut into 1cm squares.

4. Add eggplant to bowl and let it rest for 30 minutes.

Note: You can substitute feta with ricotta and add fettuccini for a warm or cold pasta dish

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1 Response to Eggplant salad with parsley & feta

  1. Martha says:

    Deli mi Varos,te quiero mucho,besos

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