Eggplant Salad
This is a delicious, light, and refreshing salad, perfect for hot summer days. The tender flavor of fried eggplant wonderfully combines with fresh herbs, garlic, and vinegar, creating an unforgettable aromatic combination. Prepare this classic Georgian dish and delight your family and friends!
Ingredients
- Sunflower oil100 ml
- Vinegar (White Wine)20 ml
Instructions
6 steps- 1
Wash the eggplant, trim the stem, and cut into approximately 1 cm thick rounds or half-rounds. Sprinkle with salt and let sit for 15-20 minutes to draw out bitterness. Then squeeze well to remove excess liquid.
20 min
- 2
Heat sunflower oil in a frying pan. Fry the eggplant slices on both sides until golden brown. Transfer the fried eggplant to a paper towel to absorb excess oil.
15 min
- 3
Slice the onion into thin half-rings. Crush or finely chop the garlic. Finely chop the cilantro and parsley.
10 min
- 4
In a large bowl, combine the fried eggplant, chopped onion, garlic, cilantro, and parsley. Pour in the vinegar, season with salt and black pepper to taste.
5 min
- 5
Gently mix all ingredients, being careful not to damage the eggplant. Taste and adjust salt or vinegar if needed.
- 6
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. It is more delicious when cold.
30 min
Nutrition
1 serving ≈ 337 g
Nutrition values are estimates. - means data is unavailable.
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