I am nostalgic for Tbilisi and make eggplant salad like in a Georgian cafe.

This warm eggplant salad is inspired by memories of Georgian cuisine, but it can hardly be found in local cookbooks. I would say that this is an improvisation in the Caucasian way, but made from simple and affordable products in the summer.

Warm salad with eggplant Ingredients

4 eggplant
3 sweet peppers
2 tomatoes
1 bulb
3-4 cloves of garlic
parsley and dill
1 tsp 9% vinegar
1 tsp ground red pepper
70 ml of vegetable oil for filling
vegetable-oil
salt

Preparation

Cut off the eggplant ponytails and cut them into bars.
Sprinkle and stir the sliced eggplant to remove the bitterness. Leave it for 30 minutes.
Peel the peppers from the seeds and cut into large pieces for frying. The salad will look more beautiful if you pick up fruits of different colors.
Lubricate the pan with oil, put pepper on it and roast it lightly.
Cut the onions with feathers and roast them softly.
Cut dill and parsley finely.
Take the eggplant off and dip it with a paper towel. Then roast over a large fire in vegetable oil until golden.
Cut the peppers and tomatoes in long slices. Put garlic through the press.
Spray in a bowl of pepper, add sliced tomatoes, fried eggplant and onions, greens, garlic and ground red pepper. Save it to taste.
Heat the vegetable oil in the pan so that there is smoke.
Pour the hot butter on the pepper slide. Add the vinegar and stir.
Put it on the portion plates and serve it to the table.
That's it, warm eggplant salad ready!