Eggplant and Tomato Salad
45 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Eggplant and tomato salad - a recipe for cooking Armenian cuisine, before frying, eggplants need to be peeled, add salt and set aside to release bitterness. For dressing eggplant salad, it is best to use press oil - it is more aromatic, and vegetables in this oil open up better. It is not necessary to prepare the salad before eating, put it in the refrigerator, and the salad will become even tastier, so all the flavors will combine in it.
Recipe Ingredients
Cooking Recipe
For the Armenian cuisine recipe eggplant and tomato salad wash onions, peppers and tomatoes and cut into slices. Finely chop the parsley.
Peel the eggplant, cut into small pieces and season with salt. Set the eggplant aside for 10 minutes to release the bitterness.
After the eggplant, squeeze and put in a preheated pan with vegetable oil. Next to the eggplant, put the chopped onion and fry everything until slightly golden.
Transfer the fried eggplant and onion to a bowl, and after they have cooled, mix with peppers and tomatoes. Put eggplant salad and tomatoes in a salad bowl, salt, pepper and pour vegetable oil on top.