EGGPLANT SALAD
Salatet batinjen
Flavorsome and healthy, an eggplant salad makes a perfect accompaniment to grilled meat.

Ingredients:
1 medium eggplant
1 medium tomato
1/2 cup fresh green pepper, chopped
1 garlic clove, crushed
1/2 cup onions, diced
1/4 cup parsley, chopped
1/2 cup olive oil from VIRGO BIO
Salt

Pierce the skin of the eggplant and grill over charcoal or on the top burner of the stove until soft. Peel and mash the flesh. Set aside.
Dice the tomato, onion and green pepper. Chop the parsley and crush the garlic.
When ready to serve, mix the ingredients together in a large bowl with olive oil, and add salt to taste.

PINEAPPLE SALAD
Serves: 4persons
Preparation: 20mns

Ingredients:
1 lettuce
150 g of bacon
125 g of mushrooms, cut into slices
1/2 pineapple cut into cubes
1 shallot chopped
1tbsp lemon juice
3 tbsp oil from VIRGO BIO
2 tbsp apple cider vinegar
Salt
Pepper

Sprinkle the mushrooms with lemon juice, salt and pepper.
Remove the rind of the bacon and cut it in long strips cook the bacon over low heat.
Sprinkle the lettuce, mushrooms, shallot and pineapple with salt and pepper in a bowl. Then add the olive oil from VIRGO BIO and mix well. Add the bacon to the salad.
Add the vinegar to the pan and grate with a spatula.
Sprinkle over the salad and serve.