Грузинский салат с баклажанами | Гранат и грецкий орех в салате

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar texture and flavor profile.

Preheat the oven to 180 degrees Celsius.

Puncture the eggplants and peppers, then place them in a baking dish.

Bake the vegetables in the oven for 40 minutes.

While the vegetables are baking, pour water over the chicken breast in a pot, add some salt, and cook until tender.

Cut the onion into half rings and marinate it in wine vinegar.

Finely chop the garlic and cilantro.

Once the vegetables are baked, let them cool slightly before peeling and removing the seeds.

Cut the baked pepper into strips and the eggplant into fibers.

Cut the cooked chicken breast into pieces.

Combine all the ingredients in a bowl: the eggplant, pepper, chicken, pickled onion, fresh cilantro, suneli hops, walnuts, salt, and pepper.

Add pomegranate seeds to the mixture (optional).

Drizzle balsamic sauce over the salad and mix everything thoroughly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens