Eggplant Salad
Salads • Armenian
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Eggplants 5 oz
- Tomatoes 5 oz
- Garlic 0 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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