Classic Baked Eggplant Salad (Салата от печени патладжани)
Традиционно ястие · Bulgarian
A traditional Bulgarian salad made from roasted or baked eggplants, finely chopped and mixed with garlic, oil, and sometimes peppers. It's a simple yet flavorful appetizer or side dish.
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Съставки
- Eggplants2 large
- Garlic3-4 cloves
- Sunflower oil4 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh parsley1/4 cup, chopped
Стъпки
- 1
Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork.
- 2
Place eggplants on a baking sheet and roast for 45-60 minutes, or until very soft and skin is charred. Turn occasionally.
- 3
Let eggplants cool slightly. Cut them in half and scoop out the flesh, discarding the skin.
- 4
Finely chop the eggplant flesh. You can also mash it with a fork for a coarser texture.
- 5
Mince the garlic cloves very finely.
- 6
In a bowl, combine the chopped eggplant, minced garlic, sunflower oil, salt, and pepper. Mix well.
- 7
Stir in the chopped fresh parsley.
- 8
Chill the salad for at least 30 minutes before serving. Adjust seasoning if needed.
