Coleslaw with eggplant

2 servings

20 minutes

Coleslaw with eggplant is a bright and original version of the classic American salad. In this recipe, the tenderness of fried eggplant harmoniously combines with the crunchy freshness of white cabbage. The addition of sumac gives the dish a light tang, while arugula adds spiciness. The dressing made from Greek yogurt with garlic and black pepper makes the salad rich and soft in taste. This salad can serve as a side dish for meat dishes or as a light standalone meal. It can be served at family dinners or picnics, surprising guests with its unusual combination of textures and flavors. Coleslaw with eggplant is an ideal choice for those who appreciate fresh and original dishes with interesting flavor accents.

Energy value per serving

• Calories: 269.1
• Proteins: 7.1g
• Fats: 20.2g
• Carbohydrates: 14.1g

Ingredients

• White cabbage: 280 g
• Eggplants: 200 g
• Mustard oil: 2 tbsp
• Arugula: 20 g
• Ground black pepper: to taste
• Greek yogurt: 120 g
• Sumac: to taste
• Garlic: 5 g
• Pink Himalayan Salt: to taste

Cooking steps

1. Thinly slice the eggplant.

   Required ingredients:

   • Eggplants: 200 g

2. Chop the cabbage.

   Required ingredients:

   • White cabbage: 280 g

3. Place the eggplant in the heated oil in the pan. Fry for 2-3 minutes over high heat.

   Required ingredients:

   • Eggplants: 200 g
   • Mustard oil: 2 tablespoons

4. Add sumac.

   Required ingredients:

   • Sumac:  to taste

5. Add salt and mix.

   Required ingredients:

   • Pink Himalayan Salt:  to taste

6. Place the eggplant in a deep bowl.

7. Chop the arugula coarsely.

   Required ingredients:

   • Arugula: 20 g

8. Combine eggplant and cabbage.

9. Press garlic into Greek yogurt using a press. Add black pepper and mix.

   Required ingredients:

   • Garlic: 5 g
   • Greek yogurt: 120 g
   • Ground black pepper:  to taste

10. Add sauce and arugula to the salad.

    Required ingredients:

    • Arugula: 20 g

11. Mix, place on a plate, and serve.