Fried Eggplant Salad with Basil
This salad is packed with vitamins and minerals. It works not just as an appetizer but as a light meal on its own—it's very filling and nourishing, and a great way to load up on vitamins and minerals. Perfect for a festive table, alongside any dish or drink.
Cooking method
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Step 1:
Get all your ingredients ready and let's get started.
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Step 2:
Rinse and slice the eggplant into thin pieces, about ½ inch (1–1.5 cm) thick.
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Step 3:
Soak the eggplant slices in salted water for about 20 minutes.
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Step 4:
Rinse the fresh dill, pat it dry, and finely chop it.
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Step 5:
Rinse and dry the parsley and finely chop it.
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Step 6:
Finely chop the basil as well.
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Step 7:
Mix all the chopped herbs together.
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Step 8:
Peel a few cloves of garlic and mince them finely.
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Step 9:
Drain the soaked eggplant and fry it in a little vegetable oil until golden brown.
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Step 10:
Lay down the first layer of fried eggplant and sprinkle it with garlic and herbs. Splash on a little vinegar. Keep layering the fried eggplant this way, alternating with the herbs.
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Step 11:
And there you have it—a wonderful, fragrant salad with a zesty kick. Treat your family and friends, and feel free to serve it as an appetizer for a festive table. Enjoy!
- A very simple recipe that doesn't call for a long list of ingredients. The dish is tasty and filling. The vinegar and garlic give it a distinctive zing.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
