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Oriental Salad with Eggplants

Sia RibaginaSia Ribagina
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Oriental Salad with Eggplants
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12/08/2016
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Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
Servings
4
"An appetizing and aromatic eggplant salad with a sweet and sour garlic sauce, just as wondrous as any tale from 1001 Nights."

Ingredients

  • eggplants - 2
  • paprika - 1 tsp, smoked
  • salt
  • thyme - 1 tsp
  • black pepper
  • olive oil - 3 tbsp, for the eggplants
  • cucumbers - 1, small
  • green onions - several bunches
  • garlic - 3 cloves
  • balsamic vinegar - 2 tbsp
  • honey - 1 tbsp
  • olive oil - 2 tbsp
  • parsley - several bunches
  • lemons - 1/2
measures

How to make

Wash the eggplants and cut them into thin pieces lengthwise. Put them in a plate and sprinkle with salt. Leave them as is for 30 min. to release their bitter juice, then dry them well with paper towels.

Sprinkle each piece of eggplant with olive oil, paprika, thyme and black pepper and rub the spices into them well using your hands.

Heat a grill pan or grill and toast the eggplant pieces until golden on both sides. Put them in a plate and use a potato peeler to cut thin slices of the cucumber into the same plate.

In a bowl, put the olive oil, balsamic vinegar, honey, lemon juice, salt and finely chopped garlic and the white part of the 2 bunches of green onions. Try the mixture and season with whatever you think is necessary.

Pour this mixture over the eggplants and cucumber. Sprinkle with parsley and decorate with slices of lemon. Leave the salad in the fridge for at least 2 hours to season well.

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