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Eggplant and carrot salad

updated

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Ingredients for 6 servings:

  • 3 eggplant(s)
  • 3 carrots
  • 1 red bell pepper(s)
  • 1 onion(s), red
  • 3 garlic cloves
  • 1 tbsp vinegar essence
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 35 minutes

Ideal for grilling, low carb

Dice the eggplant into 1 x 1 cm pieces, season with salt, and set aside for 1 hour. Finely chop the garlic and set aside. Grate the carrots, finely chop the peppers and onions, and place everything in a bowl. Fry the eggplants in batches in oil in a pan until golden brown, then add them to the bowl with the carrots and peppers. Briefly fry the garlic in the pan, add it to the eggplants in the bowl, and season everything with salt, pepper, and vinegar. Let the salad sit for a few hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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