by Olga of Mango & Tomato
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Olga of Mango & Tomato's Notes:
Expand1 eggplant, roasted, skin removed Ask a question about this ingredient
1 tomato, diced Ask a question about this ingredient
2 green onions, chopped Ask a question about this ingredient
1 garlic clove, finely minced (or just use a microplane) Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
drizzle of sunflower oil Ask a question about this ingredient
splash of white vinegar Ask a question about this ingredient
In a bowl mash the eggplant with a fork.
Ask a question about this stepAdd tomatoes, green onions and garlic.
Ask a question about this stepSeason with salt & pepper, and drizzle with sunflower oil and white vinegar.
Ask a question about this stepLet the mixture sit in the refrigerator for at least 30 minutes.
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Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This looks like a wonderfully simple recipe. I worked at a Russian restaurant and we served a similar dish.