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Turkmenistan Fried Eggplant Salad

🇹🇲 Turkmenistan

Servings: 4 Prep: 15 minutes Cook: 15 minutes Total: 45 minutes

Ingredients

  • 1 eggplant, coarsely chopped into cubes
  • 1 tsp salt, divided
  • water, for soaking
  • vegetable oil, for frying
  • 3 tomatoes, coarsely chopped
  • 3 lettuce leaves, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 3 green onions, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, grated
  • 2 tablespoons fresh lemon juice

Steps

  1. Place chopped eggplant in a bowl, sprinkle with 1/2 teaspoon salt, and cover with water. Soak for 15 minutes, then drain.
  2. Heat oil in a frying pan over medium heat. Add eggplant cubes and fry, stirring constantly, until golden.
  3. Remove eggplant with a slotted spoon, place on paper towel, and let cool.
  4. In a salad bowl, combine tomatoes, lettuce, bell pepper, green onions, dill, parsley, and cooled eggplant.
  5. Add red pepper flakes and remaining 1/2 teaspoon salt, and toss well.
  6. In a small bowl, whisk together grated garlic and lemon juice to make the dressing.
  7. Pour dressing over the salad, toss again, and serve.

Source: www.internationalcuisine.com