Eggplant salad with dill and garlic
10 servings
30 minutes
Eggplant salad with dill and garlic is an exquisite dish of Jewish cuisine that combines the rich flavor of fried eggplants, the sweet note of roasted peppers, and the spiciness of garlic. Its roots trace back to traditional recipes where simple yet aromatic ingredients create a harmony of taste. Salted eggplants gain softness and richness, while sweet peppers add juiciness and a light caramel note. Garlic adds zest, and fresh dill refreshes the composition with lightness. Dressed with vinegar and oil, the salad becomes tender and balanced; after a night in the fridge, all flavors meld into a unique palette. It is perfect as a standalone dish or side dish complementing meat or fish appetizers, and its richness makes it a desirable guest at any table.
1
Cut the eggplants into small cubes and mix with salt. Place in a colander and leave for 1 hour.
- Eggplants: 3 pieces
- Coarse salt: 3 tablespoons
2
Meanwhile, preheat the grill and place the peppers on it. Grill for about 25 minutes, turning every 5 minutes, until the peppers are soft and the skin starts to char. Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel off the skin and remove the seeds. Cut into small cubes.
- Red sweet pepper: 3 pieces
3
Wash the eggplants under cold water and dry them well with a paper towel.
- Eggplants: 3 pieces
4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplants in three batches with minced garlic until golden, about 5 minutes each time adding 3 tablespoons of oil. Transfer to a paper towel.
- Olive oil: 9 tablespoons
- Garlic: 8 cloves
5
Transfer the eggplants with garlic to a large bowl. Add chopped peppers, chopped dill, and vinegar. Mix well and refrigerate overnight.
- Eggplants: 3 pieces
- Garlic: 8 cloves
- Red sweet pepper: 3 pieces
- Dill: 3 sprigs
- Vinegar: 3 tablespoons