How to make
The eggplants are cut into circles, salted and left to drain the bitter juice for half an hour.
Squeeze them and fry them. After that strain them and allow them to cool.
Add the peeled and chopped peppers, tomatoes and diced onions.
The salad is drizzled with a dressing made from olive oil, vinegar and crushed garlic. Sprinkle it with chopped parsley and sliced feta cheese.
