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A colorful bowl of Turkmenistan Fried Eggplant Salad
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Turkmenistan Fried Eggplant Salad Recipe

A wonderful salad from Turkmenistan that you will want to make often.
Course Salad or Side dish
Cuisine Turkmen, Turkmenistan
Prep Time 15 minutes
Cook Time 15 minutes
salting the eggplant 15 minutes
Total Time 45 minutes
Servings 4
Calories 250kcal
Author Darlene at International Cuisine

Ingredients

  • 1 eggplant coarsely chopped into cubes
  • 1 tsp Salt divided
  • Water
  • Vegetable oil
  • 3 tomatoes coarsely chopped
  • 3 lettuce leaves coarsely chopped
  • 1 bell pepper coarsely chopped
  • 3 green onions finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 tsp red pepper flakes

Dressing Ingredients

  • 1 clove clove grated
  • 2 tablespoons lemon juice fresh

Instructions

  • Put the chopped eggplant in a bowl, sprinkle with ½ teaspoon salt and cover with water. Soak for 15 minutes, then drain.
  • Heat some oil in a frying pan. Add the eggplant cubes and fry over medium heat, stirring constantly, until golden. Remove the eggplant cubes with a slotted spoon, place on a paper towel and allow to cool.
  • Combine the tomatoes, lettuce, bell pepper, spring onions, dill, parsley and eggplant in a salad bowl. Add the red pepper flakes and ½ teaspoon salt. Toss well.

For the Dressing

  • Mix the garlic and lemon juice together in a small bowl, then drizzle over the salad.

Nutrition

Calories: 250kcal | Carbohydrates: 57g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2408mg | Potassium: 2525mg | Fiber: 23g | Sugar: 33g | Vitamin A: 13630IU | Vitamin C: 256mg | Calcium: 164mg | Iron: 5mg