Eggplant and Zucchini Salad

Name: Eggplant and Zucchini Salad
Total time: 1200 s
Yield: 5-6 people
Cuisine: American
Ingredients: 2 large eggplants; 2 medium zucchini; 7 large garlic cloves; 3 tablespoons plain yogurt (about 45 grams); 1/2 green bell pepper; 1/2 red bell pepper; 1 tomato; 1 bunch cilantro; 1 bunch parsley; Spices:; Salt to taste; 1/2 teaspoon black pepper; 1 large lemon; 1 tablespoon white vinegar (about 15 ml)

هند أسامة @cook_4894713

أمريكا

This is a recipe for fried eggplant salad with vegetables, originally from Georgia. I added zucchini for extra flavor and a personal touch. I learned this method from my mother-in-law; it's different from the traditional eggplant salad that uses tahini. This version doesn't include tahini, and I think the added vegetables give it a better taste. I hope you enjoy it as much as I do.

هند أسامة @cook_4894713

Saved

Ingredients

20 minutes

5-6 people

2large eggplants
2medium zucchini
7large garlic cloves
3 tablespoonsplain yogurt (about 45 grams)
1/2green bell pepper
1/2red bell pepper
1tomato
1 bunchcilantro
1 bunchparsley
Spices:
Salt to taste
1/2 teaspoonblack pepper
1large lemon
1 tablespoonwhite vinegar (about 15 ml)

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Steps

20 minutes

1

Wash the eggplants and zucchini well, peel them, and slice into rounds.
2

Fry the slices in oil until golden brown.
3

Add the yogurt and mash everything well using a cup or a potato masher.
4

Dice the green and red bell peppers and the tomato into small cubes.
5

Add the vegetables to the mixture, then add the spices and garlic, and mix well.
6

Finely chop the cilantro and parsley, add to the mixture, and stir well.
7

Place the salad in a serving dish and garnish as desired. Serve with grilled meats or fried dishes.