Eggplant salad, olives, and pumpkin seeds

Throughout the world, currently, people are turning away from fast food and is returning to the slow food of higher quality and healthier. The slow food is nothing but the lunch made at home, possibly with friends and / or relatives, with natural products and wholesome and cooked at the moment, rather than the food cooked and prepared ingredients for anything genuine.

Not always prepare a meal for genuine, natural and tasty, it should take a long time and spend a lot or use exotic products.
Sometimes very simple products, in an unusual composition, may give rise to a tasty dish, elegant and will be remembered.
For example, our new recipe: grilled eggplant, green olives pitted and pumpkin seeds, make a salad that looks good and tasty palate, enriched with herbs and garlic.

Ingredients for the salad melanzaneMelanzane: 2-3
Green olives, pitted: 100 gr.
Pumpkin seeds, hulled and toasted: 50-60 gr.
Garlic: 1 clove
Parsley: 2-3 tufts
Dill: 1-2 tufts
Extra virgin olive oil: q. b.
Sale: q. b.

 

Preparation melanzaneLavare salad of eggplant, cut into thin slices and grill on both sides on the grill plate or in a nonstick skillet, without anointing them with oil;
This is a very quick procedure, when the eggplant slices have browned on both sides and soft, remove from grill, then cut them into small pieces;
squeeze a clove of garlic, squeeze it with garlic or other appropriate tool, cut into small pieces and keep some olives cut in rings, for garnish sminuzzareb parsley, dill;
if the pumpkin seeds are not toasted, roasted in non-stick pan without oil;
Mix all the ingredients, if you need to add some 'salt and season with plenty of olive oil;
put the salad on a plate, garnish with rings of green olives and sprinkle some seed of pumpkin.