Name: Armenian eggplant salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Armenian
Ingredients: 1 large eggplant (globe eggplant); 1/4 cup sour cream; 1/4 cup thick yogurt/ labneh; 1/4 cup finely chopped walnut; 4-5 finely grated garlic cloves; Salt as per taste; Olive oil for frying the eggplants; 2-3 tablespoons pomegranate seeds (for garnishing); 1 tbsp finely chopped dill (for garnishing)

Armenian

Vegetarian

Bowl

Peel the eggplants and slice them vertically (around 1/2 cm thickness). Sprinkle some salt and keep aside for 5 to 10 minutes. The eggplants will release water, wipe that out with a paper towel.

Heat oil in a pan and shallow fry the eggplant slices till they turn golden brown. Take them out on a paper towel and wipe out the excess oil by dabbing with another paper towel.

In a bowl mix sour cream, thick yogurt/ labneh, grated garlic, chopped walnuts, and salt.

Spread some yogurt mixture on one side of the fried eggplant slices and then roll them. Place the rolls on a serving plate and garnish with pomegranate seeds and chopped dill. Enjoy your vegetarian Armenian eggplant salad

Armenian eggplant salad

Utensils needed:

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