Grilled Eggplant Salad (قاقلىغان پېدىگەن سالات)
Watch the video tutorial here.
At my grandmother's house we used to grill fresh eggplant in the Tonur. Grilling the eggplant makes it soft and moist with a smoky taste this makes a perfect and unique salad ingredient.
No Tonur? No worries ;) You are in luck! An normal oven will do! You can still make this amazingly delicious, recipe in your home kitchen. If you like salad, try this flavourful and savory recipe with a unique combination of ingredients.
You’ll love it as much as I do!
😋Yield: approx.4 servings
🕙Total Time: 30 min.
INGREDIENTS
spices:
black rice vinegar 100 ml
salt 2 gr
ground white pepper 2 gr
ground black pepper 1 gr
sugar 2-3 gr
eggplant 2x, 439 gr
scallion 1x , finely chopped
half a bulb of garlic, finely chopped
tomatoes 4x, 372 gr, finely chopped
cucumber 2x, 354 gr, cut into thin stripes
basil 5 gr, finely chopped
mild green pepper 1x,42gr, finely chopped
onion 1x, 85 g
2 tbsp olive oil
INSTRUCTIONS
Heat the oven to 250 degrees for 5min. While the oven is heating up, bake the minced garlic in a pan with two table spoons of oil until the garlic slightly brown. (This will hide the garlic smell and prevents the salad from being ''stinky'')
Cut and throw away the head of the eggplant and put them in the preheated oven, 250 degrees for 25 minutes. When they're ready, cut them in halve lengthwise.
Use two table spoons to scoop out the soft flesh. One is for holding the eggplant and the other one is for spooning out the inside of the eggplant. Then chop up the flesh, finely.
Put all the ingredients and the spices in the mixing bowl, mix them gently with your hands, and ENJOY your fresh hand-made salad!
TIP
* Combine the salad as a side dish, to Gosh-naan or Polo, it's incredibly delicious!!!
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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