How to make
The eggplants are washed and pierced with a knife, they are placed in a baking pan and roasted in the oven until soft.
After they cool down, they are peeled and cut into smaller pieces.
The tomatoes are also chopped and added to the eggplants.
Finely chop the parsley and dill and season the salad with green spices, olive oil and salt.
Finally the eggplant and tomato salad is sprinkled with cheese.
Pour yourself an ouzo and transport yourself to an island with this Greek Eggplant Salad.
