THE SALAD OF KALYMNOS - MIRMIZELI

• 2 tomatoes
• 1 medium-sized cucumber
• 1 medium sized eggplant
• 1 barley rusk
• 5-6 olives
• 3-4 salt sardines or mackerel
• 100 gr. Kopanisti cheese or equivalent cheese
• Olive oil
• Throumbi or oregano

Begin by cutting the eggplant into thick slices. Brush with some olive oil and bake in a medium heated oven until soft.

Remove the peel from the tomatoes.

Dampen the rust, lightly, and break it into chunks. In a bowl, cut tomatoes, aubergines and cucumber into even pieces.

Add olive oil, throumbi, kopanisti, according to your preference, and mix well.

Cut the fillets of the fish to 2-3 pieces, and add them to the salad. Serve the salad by garnishing with olives, a spoonful of kopanisti, and sprinkle with extra olive oil.