Fried Eggplant Salad

Fried Eggplant Salad is a delicious Lebanese dish that combines crispy fried eggplant with fresh vegetables and a tangy dressing. This vibrant salad is perfect for a light meal or as a side dish, bursting with flavors and textures.

Ingredients

• Eggplant - 1 medium (about 250g)
• Salt - 1 teaspoon
• All-purpose flour - 50g
• Olive oil - 100ml (for frying)
• Tomato - 1 medium, diced
• Cucumber - 1 small, diced
• Red onion - 1 small, finely chopped
• Pomegranate seeds - 50g
• Fresh parsley - 30g, chopped
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Garlic - 1 clove, minced
• Black pepper - 1/4 teaspoon

Steps

1. Slice the eggplant into 1.5 cm thick rounds and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture.
2. Rinse the salt off the eggplant slices and pat them dry with a paper towel.
3. Coat each slice of eggplant with flour on both sides.
4. Heat the olive oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
5. In a large bowl, combine the diced tomato, cucumber, red onion, pomegranate seeds, and chopped parsley.
6. In a small bowl, whisk together the lemon juice, tahini, minced garlic, and black pepper to create the dressing.
7. Add the fried eggplant to the vegetable mixture and pour the dressing over. Toss gently to combine.
8. Serve immediately, garnished with extra pomegranate seeds and parsley if desired.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 28 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting healthy digestion.
• Packed with antioxidants from eggplant and pomegranate, supporting overall health.

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