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Eggplant Salad

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.

Author nadia hubbi

Ingredients

  • INGREDIENTS:
  • 12 Indian eggplants really any eggplant works
  • 1/4 cup chopped parsley
  • 1/4 cup chopped tomato I know, I didn't use tomato but honestly its because Ayla, my 2 year old, ate my last tomato as I was making them!
  • 1 tbsp garlic minced
  • 1/4 cup cucumber
  • pomegranate for garnish optional
  • vegetable oil for frying

Instructions

  1. INSTRUCTIONS
  2. Cut eggplant and sprinkle with salt, set aside
  3. After 20 minutes wash eggplant and pat dry with paper towel
  4. Heat oil
  5. Fry eggplant and place on a paper towel when done to absorb the excess oil
  6. Toss with remaining ingredients
  7. Garnish with pomegranate arils, optional
  8. Serve with warm pita bread