Salad with chanterelles, eggplants and cilantro
4 servings
60 minutes
Salad with chanterelles, eggplants, and cilantro is a true hymn to flavor and texture, combining the tenderness of fried eggplants, the spiciness of chanterelles, and the fresh aroma of cilantro. Chanterelles, known for their forest scent, create perfect gastronomic harmony with soft eggplants. Tomatoes add juiciness, while thyme and garlic give depth to the dish. This salad is great as a standalone dish or as an exquisite addition to a main meal. Its roots lie in European cuisine, where the play of flavors and use of seasonal ingredients are valued.
1
Slice the eggplants into rounds and lightly salt them, let them sit for 1 hour to remove bitterness.
- Eggplants: 500 g
2
Wash the chanterelles in cold water.
- Chanterelles: 600 g
3
Cut the tomatoes into large cubes.
- Tomatoes: 700 g
4
Fry tomatoes in olive oil with washed chanterelles, also add garlic and thyme for aroma, lightly salt.
- Tomatoes: 700 g
- Chanterelles: 600 g
- Garlic: 10 g
- Thyme: 5 g
5
Fry the eggplants until cooked, then mix with tomatoes and add cilantro leaves.
- Eggplants: 500 g
- Tomatoes: 700 g
- Chanterelles: 600 g
6
Prepare the dressing: whisk all the dressing ingredients in a bowl.
7
Mix eggplant, chanterelles, tomatoes, and cilantro leaves in a separate bowl, add dressing and stir. Serve the finished salad on a plate.
- Eggplants: 500 g
- Chanterelles: 600 g
- Tomatoes: 700 g