Fried eggplant salad

Delicious fried eggplant salad. This recipe is being prepared. very fast and easy, and an unusual combination of honey, garlic, seasonings and greens gives the dish a pronounced piquant taste. Perfectly Suitable as a vegetarian dinner. Share with friends: Photo Fried Eggplant Salad Food Photography: Mina Newman Time: one hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 4 medium eggplants, diced in 2.5 cm cubes, salted and left for an hour
  • 2 – 3 minced garlic cloves
  • 2 medium sized peeled onions, diced
  • 5 – 6 ripe plum-shaped tomatoes, peeled and seeds and chopped
  • 2 tbsp. l honey
  • 1 cinnamon stick
  • 2 tbsp. l ground cumin
  • 1 tbsp. l turmeric
  • 1 tbsp. l paprika
  • 4 tbsp. l red wine vinegar
  • 2 tbsp. l chopped cilantro
  • 1 tbsp. l chopped parsley

Recipes with similar ingredients: eggplant, plum tomatoes, cinnamon, cumin, turmeric, paprika, wine vinegar, honey, parsley

Recipe preparation:

  1. Heat a little olive oil in a large saucepan and quickly brown the eggplant on all sides. Cook in batches until eggplant will not end. In a separate pan (large enough, to accommodate all eggplant), heat 2 tbsp. l olive oil and Spasser garlic and onion until translucent.
  2. Add eggplant, tomatoes, honey and spices. Boil until all liquid will not evaporate. Stir periodically so that nothing not burnt to the bottom. Remove from heat; add vinegar and try on taste. Add greens before serving. Let cool room temperature before serving.

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