members recipes

Ingredients
makes 4 serves
3 eggplants
200 grms black fine quality Kalamata olives
2 big onions, peeled and chopped
100 grms chopped green purslane
salt,thyme,oregano
vinegar or lemon juice(your choice)
2 cucumbers peeled and chopped
4 -6 table sps extra virging olive oil

Method
This is a light summer salad,that is very tasty and can be served as a main course too.
The main thing, that makes this salad very tasty, is the fact that eggplants are baked on a charcoal. This gives them,an extra smoky taste.
So....bake the eggplants over a charcoal till their peel, char.
Set them aside to cool. Then peeled them and chopped them in cubes.
Put them in a deep bowl ,salt them and mix them with a spoon caring not to destroy the cubes. Add the chopped cucumber ,onion,olives and green purslane. The next step is to season the salad. Add the portion you like. The last step is to add the olive oi.
When finish, mix with a spoon and put the salad in a fridge for 15 minutes.
Serve cool, with a glass of cool white wine...
ENJOY!!