Dried Eggplant Peel Salad

Your friends will be amazed by this dish's exotic flavor and unusual ingredients!

Recipe author

Servings:

Eggplant (dried eggplant peel)

350

Walnuts

Onion (medium)

Garlic

Flour

Salt

Ground black pepper

0.5

Khmeli-suneli

Vegetable oil

Mayonnaise

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 63 % 19 g

Carbohydrates 27 % 8 g

205 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Take the dried eggplant peel...
Step 3:

...and rinse it well under cold running water.
Step 4:

Drain in a colander.
Step 5:

Transfer to a pot and add enough water to cover the peel by 1/2 to 1 inch (1–2 cm). Cook over medium heat for 40 minutes.
Step 6:

Finely chop the garlic and onion and sauté them in vegetable oil.
Step 7:

Add the flour and, stirring well, fry until crisp.
Step 8:

After 40 minutes, drain the water.
Step 9:

Return the boiled peel to the pot and add a bay leaf, one clove of garlic, and whole black peppercorns.
Step 10:

Pour in hot water and simmer over low heat for 1.5–2 hours after it comes to a boil.
Step 11:

Drain the boiled peel in a colander, pressing on it to squeeze out as much water as possible. Then finely chop it.
Step 12:

Chop the walnuts.
Step 13:

Transfer the cooled, finely chopped peel to a bowl. Add the sautéed onion and garlic, the chopped walnuts, 2 cloves of pressed garlic, salt, black pepper, khmeli-suneli (a Georgian spice blend), and mayonnaise if you like. Mix thoroughly.
Step 14:

Serve after an hour. Garnish as you like, adding a handful of pomegranate seeds if you have them.