Eggplant fritters with tomato salad
4 servings
60 minutes
Eggplant pancakes with tomato salad are a refined dish of Russian cuisine that embodies the warmth of summer vegetables and the aromas of fresh herbs. Baked eggplants acquire a tender, velvety texture and a light sweetness that harmonizes with the spicy onion and fresh cilantro. The slight acidity of the tomatoes in the salad complements the rich flavor of the pancakes, while dill and fragrant oil add exquisite notes of freshness. This dish is perfect for a summer lunch or dinner when you crave something light yet flavorful. It pairs wonderfully as a standalone treat or alongside meat and fish dishes. Eggplant pancakes exemplify how simple ingredients can create a dish capable of surprising and providing gastronomic pleasure.
1
Prepare all the ingredients.
2
Make slits in the eggplants with a knife or fork. Place them on a baking sheet and bake in a preheated oven at 200 degrees for 20-25 minutes. Check readiness with a knife: the blade should easily penetrate the flesh, and the skin should be browned.
- Eggplant: 600 g
3
Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. If the eggplants are large and have many seeds, remove them and discard.
- Eggplant: 600 g
4
Chop the pulp finely with a knife.
- Eggplant: 600 g
5
Finely chop the onion and fry in oil until golden brown.
- Onion: 1 head
- Vegetable oil: 30 ml
6
Mix the eggplant flesh, onion, and raw egg, add Svan salt and chopped cilantro.
- Eggplant: 600 g
- Onion: 1 head
- Chicken egg: 2 pieces
- Svan salt: to taste
- Cilantro: 50 g
7
Add flour and mix again.
- Wheat flour: 80 g
8
Heat the pan with oil, spoon out the pancakes, and fry until golden brown for a couple of minutes on each side.
- Vegetable oil: 30 ml
9
Transfer the pancakes from the pan to a paper towel to remove excess oil.
10
Cut the tomatoes into large pieces. Slice the red onion into thin half-rings.
- Tomatoes: 400 g
- Red onion: 1 head
11
Mix tomatoes with onions in a bowl, add chopped dill. Salt to taste and dress with aromatic oil.
- Dill: 15 g
- Svan salt: to taste
- Unrefined sunflower oil: 30 ml
12
Serve eggplant pancakes with fresh salad.
