- 2 medium sized eggplant, cut into small cubes.
- 2 large tomatoes, seeded and cut into small cubes.
- 3 large garlic cloves, finely chopped.
- 3 tbsp olive oil.
- 2 tbsp lemon juice.
- 2 tbsp parsley leaves, finely chopped.
- 2 tbsp flour.
- 1 tsp salt.
- ½ tsp black pepper.
- frying oil.
Directions:
1- Sprinkle the flour over the eggplant cubes and stir until well coated, then discarded the excess flour.
2- Heat the frying oil over a high heat, and fry the eggplant cubes until they soft and turn golden. Then leave it on kitchen paper for a few minutes, and transfer to a deep bowl.
3- Heat the olive oil in a large frying pan over a medium heat, add the tomato cubes and the chopped garlic, and keep stirring the mixture until most of the liquid has evaporated.
4- Add the fried eggplant cubes, salt and black pepper to the tomato mixture on the stove, and stir for 2 minutes.
5- Remove the eggplant mixture from the heat, add the chopped parsley, lemon juice, and a little of olive oil and stir it well.
6- Pour the eggplant salad into a serving dish, and serve it with a toasted bread slices.