Eggplant Salad with Tomatoes and Onions

Wash the eggplants and slice in half lengthwise. Then using the tip of a knife, slice the inner halves to make a diamond pattern, like in the picture.

Arrange the eggplant halves in a baking sheet and sprinkle with a little oil.

Bake at 200 degrees C for 30-40 minutes until nicely browned.

Allow to cool properly, then scoop out the flesh with a spoon.

Try not to smash the eggplant, leave bigger pieces.

Place the flesh into the bowl in which you'll make the salad.

Add the sliced onion.

Then put the diced tomatoes, salt and 3-4 tablespoons of oil. I used cold pressed sunflower oil. It has a specific flavour and gives the salad a nice taste.

Olive oil will be as good.

The salad is very tasty when it's fresh, but I noticed that after a few hours in the fridge, it tastes even better. You can try it either way.

Enjoy!