EGGPLANT SALAD

Ingredients:

• 2 large or 3 medium eggplants
• 2 eggs
• 1 big or 2 small tomatoes
• 1 cup cilantro
• 3 cloves of garlic minced
• 1 small potato
• oil to fry
• salt and black pepper to taste

Directions:

Slightly beat eggs in a medium bowl. Slice eggplants into .25 in circles and dip them in the egg mixture. Heat up the frying skillet on medium-high heat with just a little bit of oil (2 tbsp as needed) and start to fry the eggs approximately 1 minute on each side. As long as eggplants are nicely brown and crisp, you can take them out even earlier. But make sure the eggplants are actually cooked. The last thing you want is chewy eggplants in this salad. Put ready eggplants aside and get on with potatoes. What I really like to do is to crisp up (yes, I meant deep fry!) thinly sliced potato fries and make it part of the salad. But make sure you keep the potatoes for the end. Do not mix them with the rest of the ingredients right away. I personally do not like the potatoes to get all soft and mashed, so I toss them with the rest of the ingredients at the end.

 

Cut the eggplants as shown in the picture. Cooked eggplants should not be thinly cut in order to keep the shape in the salad. If you cut them thinner than they are supposed to, you are going to end up with a cream of eggplant at the end

Cut the tomatoes similar to eggplants but a little thinner.

 

Cut up cilantro. Grab a big bowl, it will be easier to mix the salad ingredients that way. Place all of the ingredients in the bowl (potatoes last), add some salt, pepper and gently mix everything together. Make sure salt is to the taste. Eggplants like salt, satisfy their cravingIt will only make your dish better. Of course, try not to go overboard!!! TA-DA! Ready!

 

I hope you will enjoy this salad as much as my family enjoys it!!!

http://lola-elise.com/recipes/eggplant-salad

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