#eggplantsalad

Juicy and aromatic Georgian eggplant salad. In the afternoon I made a large batch of this recipe, and by the evening there was none left. Well, very tasty

This Greek-inspired roasted eggplant salad with couscous is a delightful and flavorful dish that combines the earthy taste of roasted eggplant with the freshness of cherry tomatoes, cucumber, and the salty kick of Kalamata olives and feta cheese. It's a perfect side dish or light meal for any occasion.

Ingredients: 1 large eggplant, diced. 1 cup couscous. 2 cups vegetable broth. 1/4 cup olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh lemon juice. 2 teaspoons dried oregano. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. On a baking sheet, spread out the diced eggplant. Add 2 tablespoons of olive oil and season with salt and pepper. Stirring every now and then, roast for 20 to 25 minutes, or until golden and soft. Set the couscous aside while you roast the eggplant. Bring the vegetable broth to a boil in a saucepan. Add the couscous, mix it in, put a lid on top, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the roasted eggplant, cooked couscous, minced garlic, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese in a large bowl. Whisk the lemon juice, salt, pepper, and the rest of the olive oil together in a small bowl. Add the salad to the dressing and mix everything together until it's well mixed. Add fresh parsley leaves to the salad and serve right away. Enjoy your roasted eggplant salad with couscous that is based on Greek food!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sri Lankan salad with sauted eggplants, fresh coconut, and tangy lime juice that is both cool and spicy. This salad is full of different tastes and textures that will make your mouth happy.

Ingredients: 2 medium-sized eggplants, diced. 1 red onion, thinly sliced. 2-3 green chilies, chopped. 1/4 cup fresh coconut, grated. 1/4 cup roasted peanuts. 1/4 cup fresh coriander leaves, chopped. 1/4 cup lime juice. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 2 tablespoons vegetable oil. Salt to taste.

Instructions: While the oil is hot, add the mustard seeds to the pan. Allow them to sputter. Place the diced eggplants in the pan and cook them until they are soft and slightly browned. To that, add salt and turmeric powder. After that, cook for another two to three minutes. Leave the eggplants alone until they are cool enough to touch. Put the cooked eggplants, sliced red onion, chopped green chilies, grated coconut, roasted peanuts, and chopped coriander leaves in a large bowl. Add the lime juice to the salad and mix everything together until it's well mixed. Put it in the fridge for at least 30 minutes before you serve it. If you want, add more coriander leaves as a garnish. Enjoy your Sri Lankan Eggplant Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sri Lankan salad with sauted eggplants, fresh coconut, and tangy lime juice that is both cool and spicy. This salad is full of different tastes and textures that will make your mouth happy.

Ingredients: 2 medium-sized eggplants, diced. 1 red onion, thinly sliced. 2-3 green chilies, chopped. 1/4 cup fresh coconut, grated. 1/4 cup roasted peanuts. 1/4 cup fresh coriander leaves, chopped. 1/4 cup lime juice. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 2 tablespoons vegetable oil. Salt to taste.

Instructions: While the oil is hot, add the mustard seeds to the pan. Allow them to sputter. Place the diced eggplants in the pan and cook them until they are soft and slightly browned. To that, add salt and turmeric powder. After that, cook for another two to three minutes. Leave the eggplants alone until they are cool enough to touch. Put the cooked eggplants, sliced red onion, chopped green chilies, grated coconut, roasted peanuts, and chopped coriander leaves in a large bowl. Add the lime juice to the salad and mix everything together until it's well mixed. Put it in the fridge for at least 30 minutes before you serve it. If you want, add more coriander leaves as a garnish. Enjoy your Sri Lankan Eggplant Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sri Lankan salad with sauted eggplants, fresh coconut, and tangy lime juice that is both cool and spicy. This salad is full of different tastes and textures that will make your mouth happy.

Ingredients: 2 medium-sized eggplants, diced. 1 red onion, thinly sliced. 2-3 green chilies, chopped. 1/4 cup fresh coconut, grated. 1/4 cup roasted peanuts. 1/4 cup fresh coriander leaves, chopped. 1/4 cup lime juice. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 2 tablespoons vegetable oil. Salt to taste.

Instructions: While the oil is hot, add the mustard seeds to the pan. Allow them to sputter. Place the diced eggplants in the pan and cook them until they are soft and slightly browned. To that, add salt and turmeric powder. After that, cook for another two to three minutes. Leave the eggplants alone until they are cool enough to touch. Put the cooked eggplants, sliced red onion, chopped green chilies, grated coconut, roasted peanuts, and chopped coriander leaves in a large bowl. Add the lime juice to the salad and mix everything together until it's well mixed. Put it in the fridge for at least 30 minutes before you serve it. If you want, add more coriander leaves as a garnish. Enjoy your Sri Lankan Eggplant Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes