Libyan Eggplant Salad

  • 2lb Eggplant
  • 2lb Red bell peppers
  • 2.5lb Tomato (more tomatos than eggplant & peppers)
  • Garlic (3 cloves – 1 per layer)
  • Fresh Basil
  • EVOO

The Night Before
  • Peel the eggplant and cut it in slices. Salt the slices and put them in the fridge overnight.
The Day Of (Prep)
  • Cut the peppers into long thin slices
  • Cut the tomato into long thin slices
The Day of (Cook)
  • Heat up the EVOO in a pan
  • Each vegetable should be fried separately. Start with the eggplant. Cook it on both sides, remove the excess oil with papertowels and then plaec in a bowl an sprinkle with salt.
  • Sprinkle one minced garlic clove over the eggplant and add a layer of fresh basil leaves
  • Repeat with the peppers, and then tomatoes. Each layer should be separated with salt, garlic and basil.
The Day of (Waiting)
Refrigerate the salad to cool off (several hours)