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Kyrgyzstan Eggplant Salad

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


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


  • 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!