Fried eggplant salad
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A delicious fried eggplant salad. This recipe is super quick and easy to make, and the unique combination of honey, garlic, spices, and herbs gives it a distinctly zesty flavor. It's perfect for a vegetarian dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium eggplants, cut into 2.5 cm cubes, salted and left for an hour
- 2 - 3 chopped garlic cloves
- 2 medium onions, peeled and diced
- 5 - 6 ripe plum tomatoes, peeled, seeded and chopped
- 2 tablespoons of honey
- 1 cinnamon stick
- 2 tablespoons ground cumin
- 1 tbsp turmeric
- 1 tbsp paprika
- 4 tablespoons red wine vinegar
- 2 tablespoons chopped cilantro
- 1 tbsp chopped parsley
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Recipes with similar ingredients: eggplants, plum tomatoes, cinnamon, cumin, turmeric, paprika, wine vinegar, honey, parsley
Cooking the dish according to the recipe:
- Heat a little olive oil in a large saucepan and quickly brown the eggplant on all sides. Cook in batches until the eggplant is used up. In a separate saucepan (large enough to hold all the eggplants), heat 2 tablespoons of olive oil and sauté the garlic and onion until translucent.
- Add the eggplant, tomatoes, honey, and spices. Simmer until all the liquid has evaporated. Stir occasionally to prevent burning. Remove from heat; add vinegar and taste. Add herbs before serving. Let cool to room temperature before serving.
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