Eggplant Salad
Salads • World
Description
Eggplant Salad
Ingredients
- Eggplants 10 oz
- Salt 1¼ teaspoons
- Onion 2 heads
- Table vinegar 0 fl oz
- Vegetable Oil 0 fl oz
- Tomatoes 10 oz
- Ground Black Pepper ¼ teaspoon
- Fresh basil leaves 0 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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