Eggplant Salad
0
0
⏳ Time
1 minute
🥕 Ingredients
8
🍽️ Servings
2
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants - 3.5 oz
- Tomatoes - 3.5 oz
- Garlic - 0.1 oz
- Safflower Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
- Vinegar essence - to taste
Step by Step guide
Step 1
Wash the eggplants, dry them, place them on a very hot skillet without oil, and fry on all sides.
Step 2
When the eggplants cool slightly, remove the skin, then finely chop them, transfer to a salad bowl, sprinkle with crushed garlic, and mix.
Step 3
Mix sunflower oil with vinegar, salt, and pepper, pour over the salad, and gently mix.
Step 4
Arrange tomato slices around the eggplants and sprinkle with parsley.
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