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Eggplant salad with peppers and mushrooms

Eggplant salad with peppers and mushrooms

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Bake the eggplant on the stove flame or on the grill over a wood fire. When the eggplants are well cooked on all sides, put them in water and leave them for 15 minutes.

Then we peel the eggplants, remove the spine, wash them well to remove any remaining black parts and drain them on a slightly inclined shredder.

Separately, slice the baked peppers, then cut them into small cubes (I had the peppers already baked in the freezer and so I just thawed them. In case you have fresh peppers, first bake them on the flame, then clean them well from the peel, back, seeds and nerves).

Peel the onion and finely chop it.

Put a frying pan with a little oil on the right heat and when it has heated up, add the onion and the finely chopped mushrooms. Leave until all the water from the mushrooms has evaporated. Turn off the heat and let it cool.

When the eggplants have drained well, chop them with a spatula / wooden spoon.

Put the eggplants in a bowl and mix them well little by little with oil.

Add peppers, onions with mushrooms and mayonnaise and mix well.

Season with salt and pepper and refrigerate until ready to serve.

Good appetite !

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