Garlic Fried Eggplant Salad

Amazingly tasty and juicy — youʼll win over the first time! Fried eggplant salad with garlic is prepared quickly, simply and without any hassle. It is suitable as an addition to everyday lunch and dinner, and for serving on a holiday table. The rich taste of the salad will appeal to all eggplant lovers!
cook time: 40 min
Ava Prescott
Garlic Fried Eggplant Salad

Nutrition Facts (per serving)

76
Calories
6g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Olive oil 30 ml
Salt to taste
Sugar 0.5 tsp
Ground black pepper to taste
White wine vinegar 1 tbsp
Olives (seedless) 150 g
bell pepper 2 pc
Eggplant (or 1 large) 2 pc
Green cilantro 10 g

Recipe instructions

Step 1

Step 1
How to make fried eggplant salad with garlic and cilantro? Prepare all the necessary ingredients.

Step 2

Step 2
Cut the eggplants into thick half rings, cover with cold salted water and leave for 20 minutes. Then drain the water. This will help get rid of the specific bitterness inherent in eggplants.

Step 3

Step 3
Remove the olives from the jar and cut in half.

Step 4

Step 4
Wash the bell pepper, pinch the seed pod, and cut the pulp into small pieces.

Step 5

Step 5
Wash the cilantro, dry and chop.

Step 6

Step 6
Heat vegetable oil in a frying pan. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe. Fry the eggplants in hot oil until cooked. Eggplants for salad with garlic can be fried in a regular frying pan, but I fried them in a grill pan to give the vegetables an interesting pattern.

Step 7

Step 7
Place eggplants, bell peppers, olives, and cilantro in a salad bowl. Add wine vinegar, sugar, salt and ground pepper. Mix everything.

Step 8

Step 8
Peel the garlic and pass through a press. You can also grate it or finely chop it with a knife. Place the chopped garlic in the salad bowl with the rest of the ingredients.

Step 9

Step 9
Mix everything. During frying, eggplants absorb a lot of oil, so there is no need to add additional olive oil to the salad. Salad ready. It is best served warm. Bon appetit!

Additional rubrics

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