Dried eggplant peel salad

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Dried eggplant peel

3. STEP 3

   

   Rinse well under running cold water.

4. STEP 4

   

   drain in a colander

5. STEP 5

   

   Place in a saucepan and add water so that it covers the peel by 1-2 cm. Cook over medium heat for 40 minutes.

6. STEP 6

   

   Fry finely chopped garlic and onion with vegetable oil,

7. STEP 7

   

   add flour and stir well, fry until crispy.

8. STEP 8

   

   After 40 minutes, drain the water.

9. STEP 9

   

   Place the boiled peel back in the pan, add bay leaf, one clove of garlic and black peppercorns.

10. STEP 10

    

    Pour hot water and cook for 1.5-2 hours after boiling over low heat.

11. STEP 11

    

    Throw the boiled peel into a colander, pressing the peel, thereby freeing it from water as much as possible. Cut in small pieces.

12. STEP 12

    

    Chop nuts

13. STEP 13

    

    Place the cooled and finely chopped peel into a bowl, add fried onions and garlic, chopped nuts, squeezed out 2 cloves of garlic, salt, black pepper, suneli hops and mayonnaise if desired. To stir thoroughly.

14. STEP 14

    

    Serve after an hour. Garnish as desired, adding a handful of pomegranate seeds if possible.

Comments on the recipe

Oksana

08.10.2023

4.7

The salad is very rich in vitamins, judging by the ingredients, and most importantly, unusual. It turns out that the peel can be used as well. I wonder if it’s possible to dry the peels in the oven, otherwise I didn’t have any eggplant peels on hand)) The only thing that confuses me is why add flour when frying onions and garlic? It would be better to squeeze out the garlic alive, although there are no comrades for the taste and color. I will try it, it’s very interesting and appetizing!

Anahit

08.10.2023

4.6

You are right, you don’t have to add flour, but this way it kind of caramelizes and becomes crispy. And at the end, I add freshly squeezed garlic to the salad. As for drying in the oven, I can’t say I haven’t tried it, but after each use of fresh eggplant, I collected the peel in a net and hung it on a clove closer to the sun. So they become dry already on the third day.

Anahit

08.10.2023

4.8

Oh, I didn’t notice about frying garlic and onions, here the oil is saturated with their aromas and gives a subtle piquant accent.

Magnago

08.10.2023

4.7

Well, well, well, but for this salad, it seems, I even have “raw materials”: ​​in Italy, dried eggplants are sold directly in stores, just like dried tomatoes. All that remains is to find out if I still have some stock left. Anait, do you know any pasta sauce made from dried eggplant?

Shura

08.10.2023

4.8

Oksana, you need to fry the garlic for a short time, a couple of minutes, until it starts to change color, it transfers its aroma to the oil and then it is felt in the dish, and the flour binds everything together so that it becomes a single whole. Anahit, I have never seen such dried eggplant peels, but yesterday I asked my Armenian friend about aveluk - sorrel, so she also prepares it and says that you can buy it from us, tomorrow I will ask her about these peels. Interesting salad indeed! Nuts give such a southern accent, and pomegranate seeds come in handy!

Anahit

08.10.2023

4.8

Magnago, it’s great that dried eggplants are available for sale. But you know what’s interesting is that there is a difference in taste between dried eggplant and the peel, and I prefer the peel. I remember my mother making lunch out of dried eggplant as a child, and I didn’t really like it. And I don’t know the sauce for pasta, although you can get creative, for example, prepare bechamel sauce, slowly stirring, add your curd cheese, boiled eggplants whipped in a blender and bring to a homogeneous state, well, something like that, but you can also add chopped nuts, your favorite seasonings ,garlic. Oh, where have I gotten to, you can eat this sauce without pasta

Magnago

08.10.2023

4.7

No, no, sauce for pasta without any bechamel. Eh, now, if I find my dried ones, I’ll be torn to cook yours, or show you the recipe for the sauce. Unfortunately, I can’t dry the skins myself now. Germany has a very humid climate; in winter, without sun, this thing will simply become moldy. By the way, it seems that there are also some other varieties of eggplants, both in Germany and in Italy - they don’t skin them. Moreover, the skins are also considered useful - for example, for “massaging” the digestive tract.