Quick eggplant salad
4 servings
30 minutes
The simplest salad, in which the main ingredient is eggplant, and everything else is a fragrant, rich sauce. Recipe from Lara Katsova's book "No need to think, just eat!".
1
Wash the eggplants and dry them with a towel. Cut into circles.
- Eggplant: 2 pieces
2
Place the grill pan over medium heat, then brush it with vegetable oil.
- Vegetable oil: to taste
3
Place the eggplant slices on the grill pan. Fry the eggplants on both sides. After a while, taste and cook the vegetables to your liking. Place them on a plate lined with paper towels to absorb excess fat, which is good.
- Eggplant: 2 pieces
4
While the vegetables cool down, prepare the sauce. Pour a jar of yogurt into a bowl and squeeze in a clove of garlic. Chop the cilantro separately.
- Greek yoghurt: 1 jar
- Garlic: 1 clove
- Cilantro: to taste
5
Put greens in a bowl. Then add a teaspoon of lemon juice and half a tablespoon of olive oil. Mix well.
- Cilantro: to taste
- Lemon juice: 1 tablespoon
- Olive oil: 0.5 tablespoon
6
Add the cooled eggplants to the bowl with cilantro. Gently mix, season with salt and pepper. Cover the bowl with plastic wrap and let it sit in the refrigerator for a few hours.
- Eggplant: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Salad pairs well with fresh bread, as well as with fish, meat, and chicken.
