Georgian salad with eggplant

Georgian salad with eggplant


  1. Eggplant 500 grams
  2. Cocktail tomatoes 500 grams
  3. Onion 3 pieces (medium size)
  4. Fresh basil 30 leaves
  5. Kinza fresh to taste
  6. Fresh parsley to taste
  7. Vegetable oil optional
  8. Salt to taste
  9. Ground black pepper to taste
  10. Thyme 10 pieces
  • Main ingredients: Eggplant, Onion, Tomato
  • Serving 4 servings
  • World Cuisine


Frying pan, spatula, kitchen knife, cutting board


Step 1: fry the onions.

Peel the onion, cut into rings and fry in a pan with two tablespoons of vegetable oil. Fry until transparent and soft. Do not keep the onions on fire until it becomes crispy, we do not need this. It’s enough that he is a little podgolod.
Put the fried onions from the pan onto a plate.

Step 2: fry the eggplant.

Rinse the eggplants, cut into circles, salt with coarse salt and let them soak 10-15 minutes. Then drain all the liquid that has escaped, and wipe the pieces of vegetables with paper towels.
Heat the oil in a frying pan and fry the eggplant slices in it until golden brown on both sides. You can use the same pan in which you cooked the onions.
After frying, blot the eggplant circles with paper towels.

Step 3: mix the ingredients.

For this step, it's best to take a wok. Pour a little oil into it, heat and add the onions and eggplant. Then put the chopped cocktail tomatoes in half. Add the whole thyme 5 basil leaves and chopped parsley with cilantro, but not all, but half. And cook everything over low heat for about 10 minutes, sometimes stirring gently so as not to break the eggplant and not to mash the tomatoes.
Then add the remaining basil and parsley with cilantro. Warm for another couple of minutes, salt, pepper and serve hot.

Step 4: serve Georgian eggplant salad.

Georgian eggplant salad served as the main course. I boldly prepare this salad for the holidays, remembering only that it should be served warm.
Enjoy your meal!

Recipe Tips:

- For the preparation of this salad, olive oil is best suited.