This delicious salad according to a simple recipe will appeal to all eggplant lovers. My mom used to make this salad in summer and it tastes great when topped the gluten-free toast or regular rye bread.
I must say that the proportions in this salad are not so important. You can add a little bit more or less of each ingredient. Put your favorite fresh herbs too (I have parsley, but it will be great with basil and dill).
2 medium Eggplants
1 medium white onion
2-4 medium Tomatoes
9 cloves of Garlic
Dill to taste
Parsley to taste
Salt to taste
Ground black pepper to taste
Vegetable oil to taste
Cut the eggplant into cubes, add salt and set aside for half an hour. Then rinse under running water. Peel and finely chop the onion.
2. Pour 1-2 tablespoons of avocado oil into the pan, add the onion, sprinkle it with salt, and saute until light golden brown. Add eggplant and simmer under the lid over low heat until cooked.
3. Put the stewed eggplant with onions in a salad bowl, and add diced tomatoes, chopped herbs, chopped garlic, salt, and vinegar. Mix well, cool.
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551
This does not constitute medical advice, always seek the direct advice of your Doctor or Medical Provider for your specific health care or needs.
The disclaimer provides that such medical information is merely information - not advice. If users need medical advice, they should consult a doctor or other appropriate medical professional. The disclaimer also provides that no warranties are given in relation to the medical information supplied on the website, and that no liability will accrue to the website owner in the event that a user suffers loss as a result of reliance upon the information.