Vitamin-Packed Eggplant Raikhon Salad

The salad is rich in vitamins and mineral elements. This salad is suitable not only as an appetizer, but also as an independent snack dish. It is very filling and nutritious. It will perfectly replenish your body with vitamins and minerals. Perfect for the holiday table, any dishes and drinks.
cook time: 50 min
Caleb Huxley
Vitamin-Packed Eggplant Raikhon Salad

Nutrition Facts (per serving)

158
Calories
16g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic to taste
Salt to taste
Parsley to taste
Vegetable oil 150 g
Dill to taste
Eggplant 4 pc
Basil to taste
Apple vinegar to taste

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients in advance and start cooking.

Step 2

Step 2
Wash and cut the eggplants into thin pieces approximately 1 — 1.5 cm thick.

Step 3

Step 3
Place the eggplant slices in salted water for 20 minutes.

Step 4

Step 4
Wash fresh dill, dry and finely chop.

Step 5

Step 5
Wash and dry the parsley and chop finely.

Step 6

Step 6
Also finely chop the raikhon (basil).

Step 7

Step 7
Mix the mixture of chopped greens.

Step 8

Step 8
Peel a few cloves of garlic and chop into fine crumbs.

Step 9

Step 9
Drain the water from the soaked eggplants and fry in a small amount of vegetable oil until golden brown.

Step 10

Step 10
Place the first layer of fried eggplants, sprinkle with garlic and herbs. Sprinkle lightly with vinegar. Arrange all the fried eggplants in this way, alternating layers with herbs.

Step 11

Step 11
So we have a wonderful aromatic salad with a spicy taste. Treat your family and friends. You can safely prepare such an appetizer for the holiday table. Bon appetit!

Additional rubrics

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