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Wednesday, December 16, 2009

Baqlajon salat (Eggplant salad)

You can serve this salad as salad, appetizer or as a side dish. Serve it as cool and as hot. It is delicious in both ways:) I love eggplant, I make different salads from it, and enjoy it very much!
8 tbsp of vegetable oil
2 onions, peeled and sliced
2 medium sized carrots, peeled and cut in thin strips
1 big capsicum, cleaned from seeds and cut in thin strips
4 eggplants, peeled and cut in cubes
5 cloves of garlic, mashed
Fresh chopped coriander
Salt to taste
1 tsp of pepper
Heat up oil, fry onions until soft. When done remove all the onions, and fry eggplant for 5 min, add in carrot and capsicum, continue frying. When carrots are soft add in the onions. Fry for 5 min and add garlic and coriander, salt and pepper. Fry for a further 1 min.
Take from the heat, close the lid and let it rest for 10 min.
Serve and enjoy:)
Yoqimli ishtaha!!!

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