Eggplant Salad with Tomatoes
0
0
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Recipe taken from a cookbook by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants - 3.5 oz
- Onion - 1.8 oz
- Orange Bell Peppers - 0.9 oz
- Tomatoes - 3.5 oz
- Safflower Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vinegar essence - to taste
- Parsley - to taste
Step by Step guide
Step 1
Wash the eggplants, peel them, cut into rounds, sprinkle with salt, and let sit for 10–15 minutes.
Step 2
Afterward, squeeze and rinse them.
Step 3
Slice the onion into rounds.
Step 4
Fry the prepared eggplants in sunflower oil along with the onion.
Step 5
Transfer to a bowl, add the sliced tomatoes and bell pepper.
Step 6
Sprinkle with salt, pepper, drizzle with vinegar, and mix well.
Step 7
Place the prepared vegetables in a salad bowl.
Step 8
Garnish with chopped parsley.
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