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Warm Eggplant Salad

Warm Eggplant Salad step-by-step recipe | vegelicacy.com
"This is a gorgeous salad which will warm and fill you up on a chilly autumn day! This dish is just amazing and it's a super delicious way to enjoy beautiful seasonal vegetables!"

Ingredients Serves 2

  • 2 eggplants
  • 1/2 red onion
  • 1 tomato
  • 2 tbsp chopped dill and parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup oil
  • 1/3 lemon

Method

  1. Rinse the eggplants and cut off the stem ends. Slice them lengthwise into 1/2-inch thick pieces. Don't cut too thin. Sprinkle each piece with some salt and pepper, and let them stand under pressure for 30 minutes.
    Pour off any accumulated excess liquid and pat the slices dry with paper towel.

    Warm Eggplant Salad
  2. Heat oil in a skillet over medium-high heat. The oil should cover the bottom of the pan about 1/2-inch deep.

    Warm Eggplant Salad
  3. Fry the eggplant pieces for about 3-4 minutes on each side or until golden brown.

    Warm Eggplant Salad
  4. Transfer the eggplant slices to a paper-lined plate to blot excess oil.

    Warm Eggplant Salad
  5. Peel the tomato and cut it into small cubes. Cut the onion finely and chop the dill and parsley.

    Warm Eggplant Salad
  6. In a bowl combine fried eggplants, chopped tomato, onion and herbs. Season with 2 tablespoons of freshly squeezed lemon juice and stir. Serve warm or cold.

    Warm Eggplant Salad

Author: vegelicacy

Posted on: 10 September 2014

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Diet type: vegan
Category: salad
Difficulty: medium
You will also need: -

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