Awesome eggplant salad with a very interesting combination of flavors. It can be a perfect appetizer or a side dish.
You will need:
1 large eggplant
1 bell pepper
1 small carrot
1 bunch of parsley
3 cloves of garlic
0.5 small chili or any other hot pepper of your choice
For dressing:
Soy sauce - 3 tablespoons
Sugar - 2 tablespoons
Vinegar - 3 tablespoons
Lemon juice - 1 tablespoon
Vegetable oil - 3-5 tbsp.
Garlic - 2-3 cloves
Ground coriander - 2 tablespoons
Step 1
Slice the eggplant into 1 cm thick slices, then cut each circle into about 6 pieces
Step 2
Cut bell peppers and carrots into thin strips
Step 3
Chop parsley and garlic finely
Step 4
Fry the eggplants in very hot oil until golden brown. Put the eggplants in the pan in one layer! Place the fried eggplants on a paper towel to remove excess fat.
Step 5
Transfer the eggplant to a deep bowl or glass container, add chopped vegetables, garlic and herbs. Mix well but gently.
And now the most important thing - dressing!
Dressing:
Step 1
Combine soy sauce, sugar, vinegar, lemon juice. Stir. The sugar must dissolve.
Step 2
Heat the oil in pan. Add coriander and 2-3 cloves of crushed garlic and then all the ingredients of the previous step. Let it boil.
Step 3
Take out the crushed garlic. Pour boiling mixture over the eggplant mixture. Mix well.
Let the salad sit in a fridge for at least 12 hours. Then taste it. It should be salty-sour-sweet with a rich garlic flavor. If it seems to you that it is not salty enough, then add a little soy sauce, not sweet enough - add sugar, not sour enough - add vinegar or lemon juice. Be creative!
This salad can sit in the fridge for days.
You can serve this salad as an independent dish or an appetizer. It might be good as a savory snack as well. Enjoy!
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