Eggplant salad with tomatoes and cheese

Ingredients (for 10 portions)

  • Olympia Roasted Eggplants– 1 jar of  720 g, drained, rinsed and cut
  • Feta Cheese– 200 g cut into small cubes
  • An onion – peeled, washed and cut into small pieces
  • Three Fresh Tomatoes- rinsed and cut into small pieces
  • Three Garlic Cloves- rinsed, cleaned and pounded
  • Picnic Land Sunflower Oil– 150 ml
  • Salt to taste


Mix the eggplants with a wooden spoon, pouring sunflower oil little by little. Add salt, cheese, onion, tomatoes and garlic and mix well.

How to serve

Serve cold.

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