Georgian spicy eggplant tomato salad
Explore the flavors of Georgia with this zesty and vibrant eggplant tomato salad. Packed with spicy notes and fresh ingredients, it's a culinary delight!
Ingredients:
- 3 eggplants
- 3 ripe tomatoes
- 1 sweet pepper (Bell or other non-spicy variety)
- 1 hot pepper
- 1 large onion
- 1/2 bunch dill
- 1/2 bunch parsley
- 1/3 cup basil leaves
- 3 sprigs cilantro
- Salt and pepper to taste
- Any vegetable oil for dressing (olive, sunflower or other)
Instructions:
- Clean the eggplants and poke holes in them using a fork. Grill them until they are fully cooked. The eggplants should become tender, and the skin should be easy to peel off. (Alternatively, you can also roast the eggplants in the oven or boil them)
- While the eggplants are cooking, dice all the vegetables into small pieces. Mince the parsley, dill, basil, and cilantro finely.
- Once the eggplants are done, take them off the grill and let them cool down a bit. Then, remove the stems, peel off the skin, and finely chop the flesh.
- In a large bowl, mix together the eggplants and the diced vegetables along with the herbs. Season with salt, pepper, and oil, and mix everything thoroughly. Refrigerate the salad until it is completely chilled.
Summary:
- Calories: 904 kcal
- Fat: 37 g
- Protein: 25 g
- Carbs: 143 g
- Potassium: 5583 mg
- Magnesium: 345 mg