Eggplant Salad Recipe
Delicious eggplant salad, or I’d say it’s more of an appetizer, from Armenian cuisine called: Սխտորած (skhtorats) , coming from the word garlic. As you would guess, it is flavored with that significant veggie. And I’m sure you know that garlic and eggplants go together very well. This eggplant salad is quite simple in making, can be served warm or cold, the same or the next day. It’ll taste equally delicious either way.
Only a few ingredients needed to make this simple eggplant salad. If you watch YouTube tutorial, I doubt you’ll ask for a recipe, that’s how easy it is and can be simply eyeballed . Recently I came across to a few posts of this salad on instagram and Facebook , posted by my friends, and it was a good reminder for me to share it with all of you.
Hope you try this recipe and enjoy it .
4-5 medium eggplants, I use Italian eggplants , but any will work just fine
1 large tomato
2-3 cloves of garlic
3-4 tbs finely chopped parsley, same amount for cilantro and basil
½ tsp ground black pepper
Salt to taste
⅔ cup olive oil for frying
Wash and peel the eggplants, leave a thin stripe of the skin on
Slice into thin lengthwise slices
Lightly salt and set aside, salted eggplants will start forming some liquid
While eggplants are getting ready, start making the dressing
Finely chop all your herbs, tomato, mince the garlic
Add salt and pepper, toss to combine, set aside to marinade
It’s time to preheat the skillet filled with olive oil
While the skillet is getting hot, start squeezing the liquid out from eggplants, it’s a good idea to tap them with paper towel after you squeeze, that’ll help to remove all the liquid, plus they won’t absorb too much oil if you do this extra step
Arrange fried eggplants on your serving platter
Generously drizzle with dressing and allow to set about 25-30 minutes and enjoy
Bon appetite !