Whether it’s cooked with tomatoes, onions and oil, or with garlic and mayonnaise, during the winter with canned eggplant or with fresh seasonal eggplant in the autumn – eggplant salad is still one of my favourites Moldovan vegetable dishes. It is important to keep in mind a few secrets: if you intend to fry the eggplant then sprinkle some salt on the slices and let them sit for 20 minutes, to drain the bitter juice. If you choose to grill whole eggplants, then you need to drain the juice afterwards, otherwise the eggplant will have an unpleasant bitter taste. The eggplant absorbs a lot of oil. After frying it, use some paper towels to absorb the excess grease. From all the eggplant salad recipes, I prefer the simplest one: with tomatoes, scallions, and cilantro.
Wash the eggplants. Keep the stem on so you could easily turn over the eggplants during baking. The eggplant can be baked in the oven or roast on the grill. When ready, pierce with a knife, peel and place in a colander to drain the bitter juice. Baked eggplants can be used in a wide range of salads.
AuthorNata AlbotCategorySalads, VegetarianDifficultyIntermediateYou can preserve them for the winter season in a 0.75l glass jar. Place a few slices of tomatoes at the bottom of the jar, then add the drained and cleaned baked eggplants. Sterilize the jar for over 30 minutes. On top of each jar filled with eggplant add a pinch of salt. In this way you can enjoy a nice and flavorful eggplant salad during the winter holidays.
You can sauté finely chopped onion, grated carrot and some chopped tomatoes. Mince the eggplant and add it to the skillet. Season with salt. Stir well and cover with a lid. Simmer over low heat. Remove from heat when all the juice has reduced. Place the salad in a glass bowl. Serve right away or use it the next morning spread on a slice of bread, along with boiled eggs, cottage cheese and sour cream.
Chop the eggplant, add a pinch of salt and mix well. Add some vegetable oil, diced tomatoes and minced scallions. You can also add some finely chopped parsley or cilantro.
Ingredients
Directions
You can preserve them for the winter season in a 0.75l glass jar. Place a few slices of tomatoes at the bottom of the jar, then add the drained and cleaned baked eggplants. Sterilize the jar for over 30 minutes. On top of each jar filled with eggplant add a pinch of salt. In this way you can enjoy a nice and flavorful eggplant salad during the winter holidays.
You can sauté finely chopped onion, grated carrot and some chopped tomatoes. Mince the eggplant and add it to the skillet. Season with salt. Stir well and cover with a lid. Simmer over low heat. Remove from heat when all the juice has reduced. Place the salad in a glass bowl. Serve right away or use it the next morning spread on a slice of bread, along with boiled eggs, cottage cheese and sour cream.
Chop the eggplant, add a pinch of salt and mix well. Add some vegetable oil, diced tomatoes and minced scallions. You can also add some finely chopped parsley or cilantro.
