Eggplant Salad
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggplant Salad
Ingredients
- Eggplants - 10.6 oz
- Salt - 1¼ teaspoons
- Onion - 2 heads
- Table vinegar - 0 fl oz
- Vegetable Oil - 2 fl oz
- Tomatoes - 10.6 oz
- Ground Black Pepper - ¼ teaspoon
- Fresh basil leaves - 0.7 oz
Step by Step guide
Step 1
Peel one medium-sized eggplant and cut it into slices about 1–1.5 cm thick. You can soak the eggplant pieces in salted water for 10–15 minutes; this will help it absorb less oil when frying and ensure it won't taste bitter.
Step 2
Slice the onion into rings. It's not necessary to use two types of onion; any onion will work.
Step 3
Fry the eggplants in vegetable oil until golden brown.
Step 4
Also fry the onion rings until lightly golden.
Step 5
Place the fried vegetables in a bowl, add the chopped tomatoes, salt, pepper, and vinegar. There's no need to add oil to this salad; the fried vegetables have enough.
Step 6
Mix everything together.
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