How to cook a hearty eggplant salad: better than meat salad

Eggplant is a hearty vegetable that can even replace meat. It tastes especially good in a salad. The dish is very satisfying, flavorful, and light.

The idea of cooking eggplant salad was published on the Instagram page of food blogger Victoria (cook_with_me_at_home).

Ingredients:

• eggplant - 3 pcs.
• tomatoes - 5 pcs
• sour cream - 2 tbsp
• cucumber - 1 pc.

• garlic - 3-4 cloves
• herbs: dill, parsley - 1/2 bunch each
• spices: salt, pepper - to taste
• oil - for frying

Method of preparation:

1. Dice the eggplant, and salt, mix, and set aside for 15 minutes.

2. Put them in a frying pan heated with oil and fry, turning them over until golden brown.

3. Transfer to a paper towel to remove excess oil. Grate a small cucumber on a fine grater.

4. For the dressing: squeeze the garlic into the sour cream, add finely chopped herbs, grated cucumber, spices, mix until smooth.

5. Dip the tomatoes in boiling water, peel, cut into pieces, and mix with the dressing.

6. Add the fried eggplant and mix gently again.

7. You can put the tomatoes with the dressing in portions and sprinkle with fried eggplant on top without stirring.