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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!

 

 

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Filed Under: Appetizer, Kyrgyzstan, Recipes

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I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

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