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.