You can preserve them for the winter season in a 0.75l glass jar. Place a few slices of tomatoes at the bottom of the jar, then add the drained and cleaned baked eggplants. Sterilize the jar for over 30 minutes. On top of each jar filled with eggplant add a pinch of salt. In this way you can enjoy a nice and flavorful eggplant salad during the winter holidays.

You can sauté finely chopped onion, grated carrot and some chopped tomatoes. Mince the eggplant and add it to the skillet. Season with salt. Stir well and cover with a lid. Simmer over low heat. Remove from heat when all the juice has reduced. Place the salad in a glass bowl. Serve right away or use it the next morning spread on a slice of bread, along with boiled eggs, cottage cheese and sour cream.

Chop the eggplant, add a pinch of salt and mix well. Add some vegetable oil, diced tomatoes and minced scallions. You can also add some finely chopped parsley or cilantro.