Eggplant Salad with Dill and Garlic
Appetizers • Jewish
Description
Eggplant Salad with Dill and Garlic
Ingredients
- Eggplants 3 pieces
- Coarse Salt 3 spoons
- Olive Oil 9 teaspoons
- Orange Bell Peppers 3 pieces
- Garlic 8 cloves
- Dill 3 sprigs
- Vinegar essence 3 spoons
- Sugar 2 spoons
Step-by-Step Guide
Step 1
Cut the eggplants into small cubes and toss them with salt. Place them in a colander and let them sit for 1 hour.
Step 2
Meanwhile, preheat the grill and arrange the peppers on it. Grill for about 25 minutes, turning every 5 minutes, until the peppers are soft and the skin is charred. Transfer to a bowl, cover with plastic wrap, and let sit for 15 minutes. Peel off the skin and remove the seeds. Cut into small cubes.
Step 3
Rinse the eggplants under cold water and pat them dry with a paper towel.
Step 4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplants in three batches with minced garlic until golden brown, about 5 minutes each time, adding 3 tablespoons of oil for each batch. Transfer to a paper towel.
Step 5
Transfer the eggplants with garlic to a large bowl. Add the chopped peppers, chopped dill, and vinegar. Mix well and refrigerate overnight.
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