Fried Eggplant Salad

4 servings

25 minutes

Eggplant salad is a vibrant representative of Arabic cuisine, combining simplicity of preparation and rich flavor. Fried to a golden crust, eggplants add softness and a hint of spiciness to the dish. Sweet tomatoes and tender boiled eggs contribute freshness and depth of flavor, while garlic adds pleasant sharpness. The sour cream dressing softens the texture, uniting all ingredients into a harmonious ensemble. This salad is perfect as a standalone dish or as a side for meat and fish. In Arabic cuisine, eggplants are one of the most beloved vegetables used in appetizers and main courses. The salad can be served warm or chilled, and its lightness and rich taste make it an excellent choice for a summer lunch or dinner.

Energy value per serving

• Calories: 120.2
• Proteins: 7.6g
• Fats: 6.1g
• Carbohydrates: 8.3g

Ingredients

• Eggplants: 400 g
• Tomatoes: 200 g
• Chicken egg: 3 pc
• Vegetable oil: to taste
• Garlic: 2 clove
• Sour cream: 1 tbsp
• Salt: to taste

Cooking steps

1. Cut the eggplants into cubes and fry them in a pan while stirring. Don't forget to add salt.

   Required ingredients:

   • Eggplants: 400 g
   • Salt:  to taste
   • Vegetable oil:  to taste

2. Boil the eggs and cut them into cubes.

   Required ingredients:

   • Chicken egg: 3 pieces

3. Cut the tomatoes into cubes.

   Required ingredients:

   • Tomatoes: 200 g

4. Mix tomatoes, eggs, and fried eggplants. Add crushed or finely chopped garlic and dress with sour cream.

   Required ingredients:

   • Tomatoes: 200 g
   • Chicken egg: 3 pieces
   • Eggplants: 400 g
   • Garlic: 2 cloves
   • Sour cream: 1 tablespoon