• 2 large eggplants grilled on the fire until their skin begins to peel off.
  • 3 large tomatoes peeled and chopped into small cubes. You can add or remove according to your preference.
  • 2 green onions chopped finely into circles
  • 1 small white onion chopped finely
  • A large handful of parsley chopped
  • Salt, pepper and olive oil to taste.
  • 2 bowls
  • 1 large garlic crushed and divided.
  • 1 juice of a large lemon divided or more
  • 1 small chili chopped up, optional
  • Mint leave bouquet for decoration.


  1. After grilling the eggplant, remove the skin and de-seed it. Chop it up and place in a bowl.
  2. Add half the garlic, salt, pepper, olive oil just to mix everything together and lemon juice.
  3. Take another bowl and place the tomatoes, green onion, some of the parsley, white onion, chili, lemon, olive oil, garlic, salt and pepper and mix.

To assemble:

  1. Take half the amount of the eggplant and place it on a plate in a round circular shape.
  2. Add half the amount of the tomato mixture on top.
  3. Add another layer of eggplant.
  4. Add the remaining tomato mixture on top to garnish it.
  5. For the final touch, add the remaining parsley and mint leaves at the end to decorate it.
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