Fried Eggplant Salad
4 servings
25 minutes
Eggplant salad is a vibrant representative of Arabic cuisine, combining simplicity of preparation and rich flavor. Fried to a golden crust, eggplants add softness and a hint of spiciness to the dish. Sweet tomatoes and tender boiled eggs contribute freshness and depth of flavor, while garlic adds pleasant sharpness. The sour cream dressing softens the texture, uniting all ingredients into a harmonious ensemble. This salad is perfect as a standalone dish or as a side for meat and fish. In Arabic cuisine, eggplants are one of the most beloved vegetables used in appetizers and main courses. The salad can be served warm or chilled, and its lightness and rich taste make it an excellent choice for a summer lunch or dinner.
1
Cut the eggplants into cubes and fry them in a pan while stirring. Don't forget to add salt.
- Eggplant: 400 g
- Salt: to taste
- Vegetable oil: to taste
2
Boil the eggs and cut them into cubes.
- Chicken egg: 3 pieces
3
Cut the tomatoes into cubes.
- Tomatoes: 200 g
4
Mix tomatoes, eggs, and fried eggplants. Add crushed or finely chopped garlic and dress with sour cream.
- Tomatoes: 200 g
- Chicken egg: 3 pieces
- Eggplant: 400 g
- Garlic: 2 cloves
- Sour cream: 1 tablespoon
