Eggplant salad

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 eggs, hard-boiled
• 80 g tuna
• 10 black olives, pitted
• 2 cloves garlic
• tarragon
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 bunch of parsley
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eggplant salad

Peel and slice the eggplants, and briefly boil them in water. Remove, drain, and cool. Meanwhile, combine the hard-boiled and chopped eggs, the shredded tuna, the chopped olives, the peeled and chopped garlic cloves, and the washed and chopped tarragon. Add to the cooled eggplant slices. Season with salt and pepper. Then add the olive oil and lemon juice to the salad and stir well. Let stand for about 1 hour. Sprinkle with the washed, chopped parsley and serve chilled.