Fried Eggplant Salad
1 serving
25 minutes
Eggplant salad is a true celebration of flavor that combines the tenderness of fried eggplants with the freshness of tomatoes and avocado, along with aromatic herbs and the spiciness of garlic. This recipe, originating from European cuisine, is inspired by Mediterranean traditions where eggplants play an important role in gastronomy. Frying eggplants gives them a rich, slightly caramelized taste that perfectly complements the softness of avocado and the juiciness of fresh vegetables. Lemon juice adds a light tanginess that highlights the overall bouquet of flavors. This salad works well as a standalone dish or as a side to meat and fish dishes, adding elegance and richness to the meal. It fits perfectly into a light summer dinner or festive table, delighting guests with its brightness and aroma.
1
Prepare the vegetables.
2
Peel the eggplants.
3
Cut the eggplants into large cubes.
4
Heat a tablespoon of olive oil in a pan.
- Olive oil: 2 tablespoons
5
Place the eggplants in the pan.
- Eggplant: 200 g
6
Stir. Fry on high heat for 2 minutes, then drizzle with oil (1 tablespoon) again.
- Olive oil: 2 tablespoons
7
Salt and pepper. Mix.
- Sea salt: to taste
- Ground black pepper: to taste
8
Chop the tomato coarsely and add salt.
- Tomatoes: 250 g
- Sea salt: to taste
9
Add finely chopped greens.
- Dill: 10 g
- Parsley: 10 g
10
Peel the avocado, cut it into cubes, drizzle with lemon juice, and salt.
- Avocado: 230 g
- Lemon juice: 1.5 tablespoon
- Sea salt: to taste
11
Add avocado to the salad.
- Avocado: 230 g
12
Add finely chopped garlic. Add extra virgin oil.
- Garlic: 15 g
- Extra virgin olive oil: 2 tablespoons
13
Add the fried eggplants. Mix.
- Eggplant: 200 g
14
Transfer to a bowl and serve in portions.
