This eggplant salad is a tribute to my imagination. I’d better call it Lola’s signature eggplant salad
All-time favorite, irresistible, very eggplanty and delicious
Although I did not cover all of the steps involved in making this salad, I will try to give a detailed explanation of each step. Once I make the salad again, I will make sure to complete all of the steps with some additional pictures.
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!!!
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9 comments
Tina - Wow, that looks soo yummy! I’ve never dipped eggplant in egg before but or mixed it with potatoes. As an eggplant lover, I will have to give this a try. Thank you for the recipe
Lola - Tina, thank you for vising our blog. This is one of my favorite eggplant recipes. If you love eggplant, I have couple of more amazing recipes that I want to add to our blog. Please come back more often. I also can drop you and e-mail letting you know when those recipes are up
Thank you, Lola
Kevin - Using eggplant in a salad like this sounds so good!
Lola Mansurov - Have you tried making it? I hope you like it. So far all my friends who tried to make it added their own additions to it, perfecting the salad even more. If you get on making this salad, let me know
madinka - looks very delicious i`m gonna try this recipe sometime next week good job Hilola may God bless you and your family
Lola Mansurov - Thank you Madinahon,
Please let me know how it turns out
Ruhsora - Thank you for sharing this recipe with us.
mazal - made this salad last week and everyone loved it. I just left the seeds from tomatoes out not to make the salad saggy. It was yummy
Lola Mansurov - I am glad you enjoyed it, mazal