Eggplant salad with garlic
Description
Minimum effort — excellent result. There are plenty of ways to vary this eggplant and garlic salad recipe. For instance, if you like spicy food, you can add some chili pepper. Those who enjoy Asian flavors should try this salad with a dressing made from a few tablespoons of soy sauce. By the way, roasted sesame seeds also pair wonderfully with eggplants, so don't hesitate to experiment. Incidentally, you can preserve this eggplant and garlic salad for winter—simply pack the hot eggplants into jars and pour over boiling marinade. In winter, open a jar, arrange the eggplants, dress with fragrant oil, sprinkle with onions—this is just what the doctor ordered, served with boiled potatoes and a shot of something warming. You can serve it right away.
Instructions
- 1
Step 1
Wash the eggplants, remove the stems, and cut into small pieces.
- 2
Step 2
Salt and let sit for half an hour to release the juice. Meanwhile, place a pot of water on the stove to boil.
- 3
Step 3
When it boils, add salt, sugar, vinegar, oil, and spices.
- 4
Step 4
Peel and mince the garlic.
- 5
Step 5
Remove the pot from the heat. Wash the eggplants under running water and dry them. Heat vegetable oil in a frying pan.
- 6
Step 6
Over high heat, stirring constantly, quickly sauté the eggplants.
- 7
Step 7
And along with garlic, place into the marinade. Leave until completely cooled. Serve chilled, sprinkled with herbs and rings of onion.