MARINATED EGGPLANT SALAD
- Frying pan
- Mason jar or kitchen weight
- Deep bowl, porcelain or glass. Do not use aluminum to avoid reaction with food
- 2 lbs eggplant
- 1 red pepper thinly sliced
- 1 yellow pepper thinly slices
- 2 carrots shredded
- 1 onion large
- 1/2 cup parsley chopped
- 1/2 cup cilantro chopped
- 1/2 cup dill chopped
- 3 cloves garlic pressed
- 2 young garlic sliced, optional
- 1 cup avocado oil for frying eggplant
- 1/2 cup olive oil for marinade
- 1/4 cup vinegar
- 1/2 cup water
- 1 tsp salt to taste
- 1/4 tsp black pepper to taste
- Cut the stem end and cut the eggplant in rounds 1/2" thick. Don't cut off the skin as it helps the eggplant hold it's shape and not turn into mush. Sprinkle deliberately with salt and leave in a colander in the sink for 15 minutes. Once the eggplant releases moisture and bitterness, pat it dry with kitchen or paper towel and set aside.
- Cut the peppers in half and remove the seeds and the placenta. Half each piece again and slice thin.
- Shred the carrots.
- Peel and cut the onion in half and slice thin in semicircles.
- Fry both sides of the eggplant rounds in avocado oil on medium heat, until golden brown. Set aside.
- In a mixing bowl combine carrots, onions, parsley, cilantro, dill, peppers and pressed garlic.
- In a medium bowl (porcelain or glass) add one layer of fried eggplant. Spread the vegetable mixture on top in an even layer.
- Alternate layers of fried eggplant slices and vegetable mixture slightly pressing down all the ingredients.
- Bring water to a boil and add olive oil, vinegar, salt and pepper. Pour over the vegetables.
- Cover the vegetables with the plate and put a weight or a mason jar filled with water on top of the plate so that the vegetables release juice under pressure.
- Let it cool and leave in the fridge for 24 hours.