Lazzat salad
1 serving
20 minutes
The 'Lazzat' salad is a refined dish of Uzbek cuisine that reflects its love for fresh vegetables and rich flavors. The name 'Lazzat' translates to 'pleasure,' and this is no coincidence: the combination of juicy eggplants, ripe tomatoes, aromatic garlic, and spicy cilantro creates a harmony of tastes. Eggplants, coated in starch and fried to a golden crust, give the salad a delicate texture, while sesame and pepper mix add piquant notes. Dressed with aromatic unrefined oil, this salad is perfect as a standalone dish or as a side to meat and rice. 'Lazzat' not only delights the palate but also offers health benefits thanks to its natural ingredients filled with vitamins and antioxidants.
1
Cut the eggplant into large cubes.
- Eggplant: 1 piece
2
Add starch.
- Cornstarch: 2.5 tablespoons
3
Carefully coat the eggplant in starch.
- Eggplant: 1 piece
4
Prepare the vegetables and peel the garlic.
- Garlic: to taste
5
Finely chop the greens.
- Cilantro: 1 bunch
6
Cut the tomatoes into large wedges.
- Tomatoes: 1 piece
7
Chop the garlic finely.
- Garlic: to taste
8
Salt the tomatoes.
- Sea salt: to taste
9
Heat olive oil in a pan.
- Olive oil: 6 tablespoons
10
Place the eggplant in the pan. Fry for 3-4 minutes on high heat, you can add a little more oil.
- Eggplant: 1 piece
- Olive oil: 6 tablespoons
11
Add a mixture of peppers and salt.
- Mixed peppercorns (four peppers): to taste
- Sea salt: to taste
12
Stir, reduce the heat a bit, and fry for another 5 minutes.
13
Place greens, tomatoes, and eggplants on a plate. Add garlic and sesame. Dress with unrefined oil, mix, and serve.
- Cilantro: 1 bunch
- Tomatoes: 1 piece
- Eggplant: 1 piece
- Garlic: to taste
- Sesame seeds: to taste
- Extra virgin olive oil: 1 tablespoon
