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Aubergine carrot and pepper salad

Eggplant, Carrot, and Pepper Salad

A zesty, incredibly tasty eggplant appetizer! Every eggplant fan will love this salad. Do you like bright, juicy, bold-flavored salads? Then you've got to try this eggplant-and-carrot salad appetizer!

Pearl

Recipe author

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Composition / ingredients

Servings:

Eggplant (large)

Carrots

200

Bell pepper

100

Garlic (3 cloves)

Tomatoes

150

Fresh herbs (dill, parsley)

Salt (fine, level)

Sugar (level)

Vinegar (5%)

Vegetable oil (for the salad, plus more for frying the eggplant)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 67 % 14 g

Carbohydrates 29 % 6 g

151 kcal

GI: 83 / 0 / 17

Cooking method

Cooking time: 15 min

Step 1:

For this eggplant-and-carrot salad you'll need a simple set of ingredients: eggplant, bell pepper, carrots, tomatoes, garlic, and fresh herbs. Wash the eggplant and pepper.
Step 2:

Cut the eggplant into small sticks — or, if you prefer, first slice it into rounds and then cut each round in half. Soak the eggplant in salted water; this draws out the bitterness and helps it soak up less oil when you fry it.
Step 3:

Remove the stem and seeds from the bell pepper and cut it in half. Peel the garlic and carrots and rinse them under running water. Wash the herbs and tomatoes as well.
Step 4:

Grate the carrots on a julienne (Korean-carrot) grater, or use a regular coarse grater.
Step 5:

Chop the garlic — not too fine, it tastes better that way — and add it to the carrots.
Step 6:

Heat 7 tablespoons of vegetable oil in a skillet until very hot, then pour the boiling oil over the carrots and garlic. Add the salt, sugar, and vinegar.
Step 7:

Grate the bell pepper on a coarse grater and add it to the carrots.
Step 8:

Grate the tomato on a coarse grater too and discard the skin left in your hand. Add the tomato to the carrots and pepper.
Step 9:

Drain the eggplant, squeeze out the excess water with your hands, and fry it in hot vegetable oil until golden and cooked through. Set the eggplant on paper towels to drain off the extra oil.
Step 10:

Finely chop the herbs and add them to the salad, along with the fried eggplant.
Step 11:

Toss the salad well and refrigerate it for at least an hour. Even better, let it sit and develop in a cool spot overnight.

For extra zip and heat, add a little chili pepper along with the bell pepper. Adjust the sugar and salt to taste, too. This salad-appetizer goes perfectly with potatoes, meat, boiled rice, buckwheat, and so on — but eggplant with carrots is also wonderful all on its own. Enjoy!