Eggplant salad

2 servings

1 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 113.3
• Proteins: 1g
• Fats: 10.1g
• Carbohydrates: 4.6g

Ingredients

• Eggplants: 100 g
• Tomatoes: 100 g
• Garlic: 2 g
• Sunflower oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Vinegar: to taste

Cooking steps

1. Wash the eggplants, dry them, place them in a very hot pan without oil and fry on all sides.

   Required ingredients:

   • Eggplants: 100 g

2. When the eggplants cool slightly, peel them, then chop finely, transfer to a salad bowl, sprinkle with minced garlic and mix.

   Required ingredients:

   • Eggplants: 100 g
   • Garlic: 2 g

3. Mix sunflower oil with vinegar, salt, and pepper, pour over the salad and gently mix.

   Required ingredients:

   • Sunflower oil: 20 ml
   • Vinegar:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Arrange tomato slices around the eggplants and sprinkle with parsley.

   Required ingredients:

   • Tomatoes: 100 g
   • Parsley:  to taste