Eggplant Salad (version XII)

3 eggplants
2 tomatoes
parsley
2 teaspoons lemon juice
salt
2 cups olive oil

Peel the eggplants with stripes, and cut into 1/2 inch round slices Slightly fry them in the olive oil . After they cool down, cut the tomatoes into small pieces and also chop the parsley. Mix it with eggplants and salt and lemon juice. (Eggplants will be little bit smushy which is OK) Serve it as a salad.

Serves: 6



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