Eggplant Salad with Garlic Dressing

For the eggplant salad, preheat the oven to 160°C hot air. Wrap the garlic, not peeled, with 1 tablespoon of olive oil, some salt and pepper in aluminum foil and bake for 45 minutes.

Wash the eggplants and cut lengthwise into slices no more than 5 mm thick. Marinate with olive oil, salt and pepper and let stand for 45 minutes.

Remove the garlic from the oven and let it warm up to 220°C grill. Grill the eggplants until lightly browned, about 12 minutes.

Unwrap the garlic, peel it and crush it with a fork. Mix the crushed garlic with the remaining dressing ingredients.

Cut the eggplants into thin strips, mix with the garlic dressing and dress the eggplant salad.

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