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Potato and eggplant salad


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For 4 people: 400 g of eggplant, 400 g white potatoes, 2 onions, olive oil, vinegar to taste, oregano, 1 handful of daughters of mint, chili powder, salt, fine salt


Trim the eggplant, wash them very carefully, cut them into small cubes not too small (no peel), sprinkle with coarse salt and leave to drain for about 15 minutes to remove bitterness.
Soon afterwards, rinse them and dry them with paper towels.
In a pan, let it heat up the oil and dip lemelanzane cooking food over high heat and pinwheels with care until when will be colourful and crispy.
Meanwhile, boil the potatoes, leave to cool, peel them, cut them into cubes of eggplants stessadimensione.
Peel the onions, rinse them under running water, dry them, cut them into thin slices and lasciateleimbiondire in plenty of olive oil for about 7 minutes.
When everything is ready, get yourself a large salad bowl and pour browned onions, potatoes, eggplant, and season with oil, vinegar, salt, oregano, chili powder and mentucciaprecedentemente rinse leaves.
Stir well the ingredients well and serve.

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