Vegetable salad with eggplants
1 serving
20 minutes
Vegetable salad with eggplants is a true discovery for connoisseurs of fresh and unusual flavor combinations. Eggplants fried in aromatic mustard oil gain softness and a slight spiciness, harmoniously complemented by refreshing cucumber and greens. The creamy sauce made from sour cream and Dijon mustard adds tenderness to the salad, while sesame gives a light nutty note. Juicy cherry tomatoes become the finishing touch, adding extra sweetness and brightness to the dish. This salad is a great choice for a summer lunch or light dinner; it is versatile and pairs well with both meat and vegetarian dishes. It can be served as a standalone dish or used as a side, enjoying the richness of flavors and freshness of each ingredient.
1
Cut the eggplant into small cubes.
- Eggplant: 0.5 piece
2
Pour the heated mustard oil into the frying pan.
- Mustard oil: 4 tablespoons
3
Salt and mix. Fry on high heat for 6-7 minutes, stirring occasionally.
- Sea salt: to taste
4
Then transfer to a plate.
5
Peel the cucumber and chop it into small pieces. Add salt.
- Cucumbers: 1 piece
- Sea salt: to taste
6
In a deep bowl, mix mustard and sour cream.
- Dijon mustard: 1 teaspoon
- Sour cream: 2 tablespoons
7
Mix the eggplant in the prepared sauce.
- Eggplant: 0.5 piece
8
Add cucumber.
- Cucumbers: 1 piece
9
Chop the greens finely.
- Garden cress: 0.5 bunch
- Cilantro: 0.5 bunch
- Parsley: 0.5 bunch
10
Add it to the salad and sprinkle with sesame. Mix.
- Garden cress: 0.5 bunch
- Cilantro: 0.5 bunch
- Parsley: 0.5 bunch
- Sesame seeds: 1 teaspoon
11
Cut the tomatoes into 3-4 pieces.
- Red cherry tomatoes: 4 pieces
12
Add them to the salad and serve.
- Red cherry tomatoes: 4 pieces
