Quick Eggplant Salad
Salads • European
Description
The simplest salad, where the main ingredient is eggplant, and everything else is a fragrant, rich sauce. Recipe from a cookbook by a popular American chef.
Ingredients
- Eggplants 2 pieces
- Natural Yogurt 1 can
- Garlic 1 clove
- Cilantro to taste
- Meyer Lemon Juice 1 tablespoon
- Olive Oil ½ spoons
- Vegetable Oil to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the eggplants and pat them dry with a towel. Slice them into rounds.
Step 2
Place the grill pan over medium heat, then brush it with vegetable oil using a brush.
Step 3
Place the slices of eggplant on the grill pan. Sear the eggplants on both sides. After a while, taste them and cook the vegetables to your desired doneness. Transfer to a plate lined with a paper towel to absorb any excess oil, which is a good thing.
Step 4
While the vegetables are cooling, prepare the sauce. Pour a jar of yogurt into a bowl. Squeeze in a clove of garlic using a garlic press. Finely chop some cilantro separately.
Step 5
Place the herbs in a bowl. Then add a teaspoon of lemon juice and half a tablespoon of olive oil. Mix well.
Step 6
Next, add the cooled eggplants to the bowl with cilantro. Gently mix, season with salt and pepper. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a few hours.
Step 7
The salad pairs well with fresh bread, as well as with fish, meat, and chicken.
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