Fried Eggplant Salad

Fried Eggplant Salad Recipe - Vegetarian Dish from Moldova

Region / culture: Moldova | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Fried Eggplant Salad is a delicious and healthy dish that can be enjoyed as a side or main course. This recipe combines the rich flavors of eggplant, onions, tomatoes, and green peppers, all cooked in olive oil for a flavorful and satisfying dish.

History

Fried Eggplant Salad has its origins in Mediterranean cuisine, where eggplants are a staple ingredient. This dish is often served as part of a mezze spread or as a side dish to grilled meats. The combination of eggplant, onions, and tomatoes creates a harmonious blend of flavors that is both comforting and satisfying.

Ingredients

3 eggplants or about 2.5 lb (1.13 kg) in total
2 medium onions, peeled and finely minced
0.5 cup of olive oil
1 green pepper, cored, seeded and finely chopped
4 garlic cloves, peeled and crushed
3 large tomatoes, peeled and finely chopped
1 tbsp of salt
freshly ground black pepper
juice of one lemon if desired

How to prepare

Place the eggplants in an ovenproof dish and bake at 450°F (232°C) until tender, about 30 minutes, turning once after 15 minutes on the other side.
Set aside to cool.
Meanwhile, sauté the onions in olive oil until they are soft but not brown.
Add chopped green pepper and garlic: cook until the green pepper begins to soften, 10 – 15 minutes.
Peel the baked eggplants and finely chop the pulp.
Add the chopped pulp to the frying pan along with chopped tomatoes, salt, and pepper.
Bring the mixture to a boil, cover, and reduce the heat to low.
Simmer for about 15 minutes.

Variations

For a twist on this classic recipe, try adding some crumbled feta cheese or olives for extra flavor. You can also experiment with different herbs and spices, such as oregano or cumin, to customize the dish to your taste.

Cooking Tips & Tricks

When baking the eggplants, make sure to turn them halfway through to ensure even cooking. Be sure to sauté the onions until they are soft but not browned to bring out their natural sweetness. Adding a squeeze of lemon juice at the end can brighten up the flavors of the dish.

Serving Suggestions

Fried Eggplant Salad can be served as a side dish to grilled meats, or as part of a mezze spread with other Mediterranean dishes. It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

The key to making a delicious Fried Eggplant Salad is to cook the vegetables slowly to allow their flavors to develop. Be sure to simmer the mixture on low heat to ensure that the vegetables are cooked through and tender.

Ingredient Substitutions

If you don't have eggplants on hand, you can substitute zucchini or bell peppers for a similar texture and flavor. You can also use canned tomatoes in place of fresh tomatoes if needed.

Make Ahead Tips

Fried Eggplant Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish in the microwave or on the stovetop before serving.

Presentation Ideas

To make Fried Eggplant Salad more visually appealing, garnish with fresh herbs, such as parsley or mint, before serving. You can also drizzle with a bit of extra olive oil for a glossy finish.

Pairing Recommendations

Fried Eggplant Salad pairs well with grilled meats, such as lamb or chicken, as well as with other Mediterranean dishes like hummus and tabbouleh. It also goes well with crusty bread or pita for a complete meal.

Storage and Reheating Instructions

Leftover Fried Eggplant Salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Fried Eggplant Salad contains approximately 250 calories.

Carbohydrates

Each serving of Fried Eggplant Salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of Fried Eggplant Salad contains approximately 15 grams of fats.

Proteins

Each serving of Fried Eggplant Salad contains approximately 3 grams of proteins.

Vitamins and minerals

Fried Eggplant Salad is a good source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains no common allergens, but individuals with allergies to nightshade vegetables should avoid this dish.

Summary

Fried Eggplant Salad is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Fried Eggplant Salad is a flavorful and nutritious dish that is easy to make and perfect for a light and healthy meal. With its rich flavors and satisfying texture, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Fried Eggplant Salad. It was many years ago, when I was just a young girl living in the countryside. My mother had invited a friend over for dinner one evening, and she brought along a dish that I had never seen before.

As soon as I laid eyes on the dish, I was captivated by its beautiful colors and enticing aroma. The crispy golden-brown eggplant slices were topped with a tangy dressing made of vinegar, garlic, and herbs. It was a simple yet elegant dish that I knew I had to learn how to make.

I eagerly asked my mother's friend for the recipe, and she graciously agreed to teach me how to make it. She explained that the key to a delicious Fried Eggplant Salad lies in the preparation of the eggplant itself. It must be sliced thinly and then seasoned with salt to draw out any bitterness. After letting it sit for a while, the eggplant is rinsed and dried before being coated in a mixture of flour and spices.

The next step is to fry the eggplant slices until they are crispy and golden brown. Once they are cooked to perfection, they are arranged on a platter and topped with a flavorful dressing made of vinegar, garlic, and herbs. The combination of crunchy eggplant and tangy dressing creates a dish that is both satisfying and refreshing.

I watched intently as my mother's friend demonstrated each step of the recipe, taking notes and asking questions along the way. She patiently guided me through the process, offering tips and tricks to ensure that my Fried Eggplant Salad would turn out just as delicious as hers.

After a few practice runs, I finally felt confident enough to make the dish on my own. I gathered all the ingredients and set to work, slicing the eggplant, seasoning it with salt, and coating it in the flour mixture. As the eggplant sizzled in the hot oil, filling the kitchen with its mouthwatering aroma, I knew that I had mastered the art of making Fried Eggplant Salad.

When I presented the dish to my family that evening, they were impressed by my newfound culinary skills. They eagerly dug into the crispy eggplant slices, savoring the tangy dressing and aromatic herbs. My mother's friend nodded in approval, proud of the progress I had made in mastering the recipe.

From that day on, Fried Eggplant Salad became a staple in our household, often making an appearance at family gatherings and special occasions. I would proudly serve the dish to guests, recounting the story of how I had learned to make it from my mother's friend many years ago.

As the years passed, I continued to refine the recipe, experimenting with different seasonings and variations to create my own unique twist on the classic dish. I shared my version of Fried Eggplant Salad with friends and neighbors, who were always eager to learn the secret behind its delicious flavor.

To this day, Fried Eggplant Salad remains one of my favorite dishes to make, a reminder of the sense of amazement I felt when I first learned how to create it. It is a dish that holds a special place in my heart, a symbol of the joy and satisfaction that comes from mastering a new recipe and sharing it with loved ones. And as I pass down the recipe to future generations, I hope that they too will experience the same sense of wonder and excitement that I felt all those years ago.