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Eggplant salad

2 servings

1 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
113.3
kcal
1g
grams
10.1g
grams
4.6g
grams
Ingredients
2servings
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:
    1. 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:
    1. Eggplants: 100 g
    2. Garlic: 2 g

  • 3

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

    Required ingredients:
    1. Sunflower oil: 20 ml
    2. Vinegar:  to taste
    3. Salt:  to taste
    4. Ground black pepper:  to taste

  • 4

    Arrange tomato slices around the eggplants and sprinkle with parsley.

    Required ingredients:
    1. Tomatoes: 100 g
    2. Parsley:  to taste

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