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Delicious and light eggplant salad
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Delicious and light eggplant salad

30 min4 serv.20 февр. 2026 г.

Description

The salad is quick and easy to prepare. It's best to make this salad in summer, when the vegetables are fresh and at their most nutritious. Prepare the salad shortly before serving to prevent the vegetables from releasing too much juice. If you have very firm eggplants, bake them in the oven for a few minutes, but be sure to soak them in salted water first to remove any bitterness. Feta cheese can be substituted with brined cheese, and walnuts can be replaced with lightly roasted peanuts. The salad is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    1. Slice the eggplants into pieces, salt them, and let stand for 10-15 minutes. Drain the liquid. Fry the eggplants in vegetable oil for 5 minutes.

  2. 2

    Step 2

    Step 2

    2. Transfer the eggplants to a bowl and mix with apple cider vinegar and minced garlic. Let stand for 10 minutes. Cut the tomatoes into small pieces.

  3. 3

    Step 3

    Step 3

    3. Chop the walnuts with a knife, finely chop the herbs (parsley, dill, and basil). Assemble the salad on a plate: eggplants, tomatoes, herbs, feta, and nuts. Drizzle the salad with olive oil.