About the Recipe
The most delicious eggplant salad!
Ingredients
Ingredients:
- 6-7 Italian eggplants or 2 large eggplants, cut into slices
- 5 Serrano chilies (adjust to your preferred spice level)
- 1 Roma tomato
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh mint
- Juice from 1 lemon
- Salt to taste, plus extra for sprinkling on top
Preparation
Directions:
Disclaimer: Always take caution when frying anything!
1. Prepare the Eggplants:
    - Begin by washing the eggplants and removing the stems.
    - Peel the eggplants in alternating strips all the way around.
    - Sprinkle salt all over the eggplants and let them sit for about 10 minutes to release water. This helps prevent them from absorbing too much oil when frying.
    - After 10 minutes, use paper towels to soak up the water from the eggplants and set them aside.
2. Heat the Oil:
    - Line a pan with parchment paper and press it into the pan. This hack helps keep your oil and pan clean. Also, no need to discard this oil. After cooling, place it in a glass jar and save for next time.
    - Pour about 2 cups of canola oil into the pan and heat on medium heat.
3. Fry the Eggplants:
    - Once the oil is hot, carefully place the eggplants into the oil. Use caution while frying and have a lid handy in case of oil splatters.
    - Rotate the eggplants while frying to ensure they achieve a golden color all the way through.
    - Remove the fried eggplants from the oil and place them on paper towels to soak up excess oil.
4. Fry the Chilies:
    - Poke the Serrano chilies with a knife.
    - Place them in the hot oil and fry, watching carefully as they fry quickly.
    - Remove the chilies from the oil and place them next to the eggplants.
5. Prepare the Salad:
    - Chop the fried eggplants into small pieces and place them in a bowl.
    - Peel the Serrano chilies, remove the stems, and chop them up. Add to the bowl.
    - Slice and chop the Roma tomato and add it to the bowl.
    - Chop your fresh herbs and add them to the bowl.
6. Dress the Salad:
    - Dress the salad with fresh lemon juice and salt to taste.
    - Mix well and enjoy warm or cold.
Storage:
- The salad can be stored in the refrigerator for up to two weeks. Shabbat Shalom!
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