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Spit-roasted eggplant salad

Name: Spit-roasted eggplant salad
Total time: 30 min
Yield: 2
Ingredients: Eggplant 250 g; Spring onion 50 g; Sunflower oil 20 ml; Salt 0 to taste; Ground black pepper 0 to taste; Dill 0 to taste; Parsley 0 to taste

2 servings

30 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

Calories

124.7kcal

Proteins

1.8grams

Fats

10.1grams

Carbohydrates

6.8grams

Ingredients

2servings

Eggplant

250

g

Spring onion

50

g

Sunflower oil

20

ml

to taste

to taste

to taste

to taste

Cooking steps

1
Wash the eggplants.
Required ingredients:
1. Eggplant: 250 g

2
Slightly dry.
Required ingredients:
1. Eggplant: 250 g

3
Skewer and grill over hot coals (without flames).
Required ingredients:
1. Eggplant: 250 g

4
Peel the skin off the eggplants.
Required ingredients:
1. Eggplant: 250 g

5
Chop them finely.
Required ingredients:
1. Eggplant: 250 g

6
Add sunflower oil, finely chopped green onions, dill, sprinkle with salt and pepper, mix and chill.
Required ingredients:
1. Sunflower oil: 20 ml
2. Spring onion: 50 g
3. Dill: to taste
4. Salt: to taste
5. Ground black pepper: to taste

7
Transfer the eggplants to a plate or salad bowl, and garnish with dill or parsley and green onions.
Required ingredients:
1. Dill: to taste
2. Parsley: to taste
3. Spring onion: 50 g

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