Adriana Angelieri
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 6

Recipe of Orsagiuliva.

Tasted during my Egyptian vacation, it became the unmissable appetizer (along with several others) for the whole stay: absolutely delicious!


  • kg eggplant
  • 250 gr ripe tomatoes
  • 2 – 3 garlic cloves
  • 1 lemon
  • 1 fresh chili
  • paprika
  • olive oil
  • salt
  • pepper
  • black olives


  1. Dry the aubergines for about 45 minutes in the oven at 160 °.
  2. Cut them into cubes. Cook them for half an hour in a pan with a little oil, the diced tomatoes, a teaspoon of paprika (if you like), the crushed garlic and the chilli.
  3. Then sprinkle with lemon juice.
  4. Serve this lovely salad warm or cold, with lemon wedges and olives, if you want some chopped parsley.

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