Light and delicious summer salad.

Ingredients :

• 1 eggplant
• Salt and pepper
• 6 grape tomatoes ( or cherry )
• 2 table spoons feta
• 2 tea spoons cilantro
• 1 tea spoon parsley
• 2 garlic cloves pressed
• 1/2 lemon ( juice squeezed)
• 1 table spoon oil
• Oil for frying

Instructions:

1. Peal and slice your eggplant in round circles not too thin and not too thick.
2. Lightly season each side with salt and stack them up . Let it sit for 20-30 min ( this step prevents the eggplant from soaking up the oil when frying)
3. Rinse with water and lightly squeezed to let out any access water.
4. Fry each side with a little bit of oil. Place on a paper towel to let it soak up any oil.
5. Make your vinaigrette. Combine cilantro, parsley, pressed garlic, lemon juice and oil. Lightly season with salt and pepper. Toss it with slice in half grape tomatoes.
6. Pour vinaigrette over eggplant and top it with feta cheese.