Sometimes you just want to make something new, different. Here in North America, eggplants are not that popular, but back home, in Armenia they are essential part of the diet and we have lots of good recipes for making eggplants. For those who had not read my previous post, here is the link The Eggplant Story. That was the prelude story for the recipe which I will share with you in this post.
First off all, here is a list what you need:
- 3-4 eggplants (Chinese or baby eggplants (5-6, in this case) are better than big ones).
- Any of your favorite vegetable oil for frying, I am using Sunflower oil.
- 2 gloves of garlic
- Mayonnaise and plain yogurt – about 1 cup total, 50/50 each (you also can use just mayo)
- Dill (2-3 strings)
- Walnuts (the more, the yummier)
- Salt, black pepper to taste
Wash your vegetables, and partially peel them as shown on the picture. Some people don’t like the taste of skin, but I think that leaving some of it on adds some texture to the dish. So it is totally up to you, leave it or no.
When your eggplants are ready, put them in a bowl and add salt. Cover and leave for 10-15 minutes. This way a little bitterness of eggplants will wash out. Put your pan on medium-high your, add oil and wait little bit for the oil get hot (but not so hot). Start adding eggplant pieces, squeezing them first, to let juices go. At this stage, you have to be very careful, because the oil is very hot and you can easily burn yourself. Keep for 3-4 minutes each side until golden-brown.
Next step is preparing your dressing. Chop your dill very fine, walnuts you can chop medium size, so that you can still feel their crunchiness in the salad. Garlic you can put in a squeezer or chop also by hand. Mix together yogurt and mayonnaise in a separate bowl, add a pinch of black pepper and rest (dill, walnuts and garlic).
As you noticed I didn’t add any salt in this point, because mayo is salty and we put salt in the beginning. After everything is done you can try and see, if salad needs additional salt.
Cover your fried eggplants with the dressing and give it a good stir, trying not to break the pieces. Cover and let stand at least 30 minutes, to absorb all the flavors.
How easy was that? And when you serve this salad with the dinner, your friends will think you spent whole day, making this sophisticating and yummy antipasto.
If you like this recipe and interested in more eggplants recipes, let me know. I will be happy to share with you.