Eggplant and Tomato Salad
Ingredients
- 13.3 ounces (375 grams) Japanese eggplant (3 japanese eggplants or 1 chinese eggplant)
- 13.3 ounces (375 grams) tomatoes (about 6 small tomatoes)
- 1 teaspoon salt
- 2 tablespoons Italian parsley, minced
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon honey (optional: add if your tomatoes aren't very sweet)
- 2 teaspoons shallots, finely minced (about 1/2 small shallot)
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