Eggplant salad made the Syrian way. It's crunchy and fresh yet warm and delicious. The combination of the cold tomato and cucumber against the warm pita bread and warm eggplant is amazing.
Authornadia hubbi
Ingredients
INGREDIENTS:
12Indian eggplantsreally any eggplant works
1/4cupchopped parsley
1/4cupchopped tomatoI know, I didn't use tomato but honestly its because Ayla, my 2 year old, ate my last tomato as I was making them!
1tbspgarlic minced
1/4cupcucumber
pomegranate for garnishoptional
vegetable oil for frying
Instructions
INSTRUCTIONS
Cut eggplant and sprinkle with salt, set aside
After 20 minutes wash eggplant and pat dry with paper towel
Heat oil
Fry eggplant and place on a paper towel when done to absorb the excess oil