Fried Eggplant Salad

January 21, 2013

Fried Eggplant Salad

Fried Eggplant Salad (Gowrulan Badamjanly Salat)

Serves 4

  • 1 eggplant, coarsely chopped
  • Salt
  • Water
  • Vegetable oil
  • 3 tomatoes, coarsely chopped
  • 3 lettuce leaves, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 3 spring onions, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • Pinch of red pepper flakes
  • 1 garlic clove, grated
  • 2 tablespoons fresh lemon juice
  1. Put the chopped eggplant in a large bowl, sprinkle with ½ teaspoon salt and cover with water. Soak for 15 minutes, then pour out the water.
  2. Heat the oil in a deep frying pan. Drop in the eggplant cubes and fry over medium heat, stirring constantly, until golden. Remove the eggplant cubes with a slotted spoon and allow to cool.
  3. Combine the tomatoes, lettuce, bell pepper, spring onions, dill, parsley and eggplant in a salad bowl. Add the red pepper flakes and ½ teaspoon salt. Toss well.
  4. Mix the garlic and lemon juice together in a small bowl, then drizzle over the salad.