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: 
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:
- 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.
- 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.
