Ripped Eggplant Salad - Atsetsili Badrijnis Salati

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats with a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is rich in nutrients.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more accessible and have a longer shelf life.

Wash and pat dry the eggplants.

Cut the tops and bottoms off the eggplants and peel strips from each side.

Slice the eggplants into approximately half-inch slices.

Sprinkle salt over the eggplant slices and let sit for 20-30 minutes (optional for older eggplants).

Prepare a baking dish with olive oil to prevent sticking.

Arrange the eggplant slices in a single layer in the baking dish.

Bake at 400°F for 20-25 minutes, checking after 10 minutes and turning the slices for even cooking.

Chop the cilantro and red onion finely.

Slice the chili pepper, adjusting the amount based on desired heat.

Chop the basil leaves finely.

Grate the garlic cloves and add to the bowl.

Combine the roasted eggplant, chopped cilantro, chili pepper, red onion, basil, and garlic in a bowl.

Add 2 tablespoons of white distilled vinegar and mix well, adjusting salt and vinegar to taste.

Chill the salad for half an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens