Eggplant and chicken salad
Description
The salad must be served warm, otherwise the entire flavor will be ruined
Instructions
- 1
Step 1
Step one. First, let's prepare the eggplant. Without removing the skin, cut it into medium-sized pieces and soak in salted water (about 1-2 tablespoons of salt per 1.5 liters). This will remove the bitterness from the vegetable.
- 2
Step 2
Step two. Prepare the dressing sauce. Crush 3-4 garlic cloves into olive or sunflower oil, add black pepper, salt, and dill. You can also squeeze 1/4 of a lemon, but this is optional to taste. Mix well and let it steep.
- 3
Step 3
Since we've already boiled the chicken, all we need to do is remove the bones from the breast. If you're using fillet, that's even better! Just cut it into medium-sized pieces and set aside for now.
- 4
Step 4
Now we move on to the tomatoes. Wash them and cut into pieces, but don't make them too small, as we don't need excess liquid in the salad. Together with the chicken, place them in the salad bowl.
- 5
Step 5
Cut or grate the cheese into the salad bowl with the chicken and tomatoes. But for an authentic Georgian taste, use a soft cheese—suluguni or feta—and cut it into medium-sized pieces.
- 6
Step 6
Meanwhile, our eggplants have marinated and released their juice. We drain the juice, place the eggplants in a colander, and rinse them under cold water. Then we fry them together with chopped onion for 10-15 minutes over high heat, transfer to a salad bowl, and season with oil.
- 7
Step 7
Final stage of our cooking together! Mix all the ingredients in a salad bowl and serve.