This is a salad made with eggplant that can be eaten as a side dish that goes well with anything. You can also use it to stuff into a sandwich.
Ingredients:
1 large eggplant
1 onion, finely chopped
4 red tomatoes, diced
1 teaspoon salt
1/2 teaspoon white pepper
few leaves rocca
2 tablespoons olive oil
balsamic vinegar
Preparation:
1. Wash the eggplant, dry it, and cut it into thin slices
2. Heat the oil in a frying pan, fry the eggplant until light brown
3. In another pan, fry the onion until translucent, add the tomatoes and fry until tender, season with salt and pepper
4. Place one layer of eggplant in a tray, then put the cooked tomatoes with onion, place on the top another layer of eggplant
5. Place the tray in the fridge for few hours
6. To serve, cut a piece of this salad, place it in a plate, put on the side few rocca leaves, and on top on the leaves drizzle few drops of balsamic vinegar and enjoy eating