Cooking description:
Below I will tell you in more detail how to make an Armenian eggplant salad. If you want to brighten up the salad, use different colored peppers. If desired, you can add a little natural apple or wine vinegar to the salad for spice.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Eggplant
Dish: Salads
Cuisine geography: Armenian / Caucasian
Diet: Lean meals / Vegan dishes
Ingredients:
- Eggplant - 1 Piece
- Bulgarian pepper - 1 Piece
- Tomatoes - 1 Piece
- Onion - 1 Piece
- Garlic - 2-3 Cloves
- Chili pepper - 1 / 2-1 Pieces
- Cilantro - 1/2 Bunch
- Olive oil - 3-4 tbsp. spoons (for frying)
- Salt - To taste
- Ground black pepper - To taste
Servings: 2-3
How to cook "Armenian Eggplant Salad"
Prepare all ingredients.
Wash the eggplant and cut into slices. Sprinkle with salt and leave for 10-15 minutes.
Cut the onions into half rings. Peel the bell peppers and cut into strips. Cut the tomatoes into medium-sized slices.
Finely chop the cilantro, chili and garlic.
Blot the eggplants with a paper towel, then fry with oil in a pan on both sides. Place on a paper towel to absorb excess oil.
Add more oil to the skillet and simmer the onion lightly until soft.
Combine all vegetables in one bowl and season with salt and pepper to taste. Add herbs, garlic and hot peppers. Stir and let the salad sit for 10-15 minutes.
Armenian eggplant salad is ready, bon appetit!