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    Home » Kyrgyzstan

    Kyrgyzstan Eggplant Salad

    April 28, 2016 By Darlene at International Cuisine

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    Kyrgyzstan eggplant salad isn't actually a salad that one would be accustomed to.  The eggplant is dipped in an egg batter and then fried.  The fried pieces are topped with a garlicky mayonnaise and then a juicy tomato slice.  The slices are folded over and secured for easy eating, sometimes they are served stacked.   The result is a lovely bite which is how we began our Kyrgyzstan meal.  Easy and delicious!

    Kyrgyzstan egglant salad

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    5 from 1 vote

    Kyrgyzstan Eggplant Salad

    Course Appetizer
    Cuisine Kyrgyzstan
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 eggplant
    • 2 eggs
    • 1/2 teaspoon salt
    • 2 to matoes
    • 1/4 cup mayonnaise
    • 2 garlic cloves minced
    • Oil for frying

    Instructions

    • In a bowl, mix together the mayonnaise and set aside.
    • Cut the tomatoes into thin round slices
    • Cut the eggplant into thin round slices about 1/8" thick
    • In a bowl, beat the eggs and stir in the salt
    • Put a few slices in the egg batter to soak while you heat up the oil
    • Put enough oil in the bottom of a saucepan to cover the bottom.
    • Fry the eggplant until golden brown and flip over to repeat on the other side.
    • Place on a paper towel to absorb excess oil.
    • Repeat until all the eggplant slices are cooked.
    • Spread the mayonnaise mixture on the eggplant
    • Top with a tomato. You can either repeat this process to make stacks or fold over the eggplant and tomato with a toothpick to make it easy to pick up and eat.
    • Enjoy!

     

     

    More Kyrgyzstan

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    Filed Under: Appetizer, Kyrgyzstan, Recipes

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