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.
1
Thinly slice the eggplant.
- Eggplant: 200 g
2
Chop the cabbage.
- White cabbage: 280 g
3
Place the eggplant in the heated oil in the pan. Fry for 2-3 minutes over high heat.
- Eggplant: 200 g
- Mustard oil: 2 tablespoons
4
Add sumac.
- Sumac: to taste
5
Add salt and mix.
- Pink Himalayan salt: to taste
6
Place the eggplant in a deep bowl.
7
Chop the arugula coarsely.
- Rocket (arugula): 20 g
8
Combine eggplant and cabbage.
9
Press garlic into Greek yogurt using a press. Add black pepper and mix.
- Garlic: 5 g
- Greek yoghurt: 120 g
- Ground black pepper: to taste
10
Add sauce and arugula to the salad.
- Rocket (arugula): 20 g
11
Mix, place on a plate, and serve.
