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Fried eggplant salad with garlic

Fried Eggplant Salad with Garlic

This salad is best served warm. You can fry the eggplant in a regular skillet, but I used a grill pan to give the slices nice grill marks. The eggplant soaks up plenty of oil as it fries, so there's no need to add any extra olive oil to the finished salad.

Maria

Recipe author

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Composition / ingredients

Servings:

Olives (pitted)

150

Eggplant (or 1 large)

Bell pepper

Garlic

Cilantro

White wine vinegar

Olive oil

Sugar

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 43 % 6 g

Carbohydrates 50 % 7 g

76 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make fried eggplant salad with garlic? Gather your ingredients.
Step 2:

Cut the eggplant into thick half-moons, cover with cold salted water, and let sit for 20 minutes. Then drain.
Step 3:

Cut the olives in half.
Step 4:

Cut the bell pepper into small pieces.
Step 5:

Wash, dry, and finely chop the cilantro.
Step 6:

Fry the eggplant in vegetable oil until tender.
Step 7:

Add the eggplant, bell pepper, olives, and cilantro to a salad bowl. Add the wine vinegar, sugar, salt, and ground pepper, and toss.
Step 8:

Press the garlic through a garlic press into the bowl.
Step 9:

Toss again and serve.

Oils are only healthy up to a certain temperature — the smoke point — beyond which they start to burn and form toxic compounds, including carcinogens. Choosing the right frying temperature and the best oil for the job (and which oils to avoid altogether) makes a real difference.
Here's an easy way to tell if the oil in the pan is hot enough: dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.