질문하기
Wash the eggplants thoroughly and cut them into bite-sized pieces.
Sprinkle salt over the eggplants and let them sit for 10 minutes to draw out moisture.
Heat olive oil in a pan and grill the eggplants on both sides.
In a bowl, add the grilled eggplants, cherry tomatoes, onions, and herbs.
Pour in the dressing made with olive oil, lemon juice, salt, and pepper, and toss everything well.
Plate the salad and finish with parsley on top.
