Eggplant & Olive Salad

Done! It's ready!

Ingredients:
2 Eggplants
4 or 5 Green Onions
3 or 4 Celery
1 ½ cup Manzanilla Olives (small green olives stuffed with red pepper)
4 tbsp Vegetable Oil
Lemon juice
Salt to taste


Preparation:
1) Slice the eggplants in ½ inch rounds, and the cut each slice in small cubes. Let rest for an hour in a bowl with salt.

2) While the eggplants are resting. Clean and cut the green onions, celery and olives in small pieces (same size as the eggplant cubes). And set aside.

3) The eggplant cubes must have drained some water after and hour. Place them in a kitchen towel and pat dry. Heat oil over medium-high and fry the cubes in batches. Place them on a paper towel to absorb the extra oil. (This step takes time -30 to 45 min-, and it can be made a day in advance and keep refrigerated).

4) In a serving bowl, combine all the ingredients, including lemon juice and salt. Serve cold.