Nora’s Salad

Eggplant Salad

Eggplant Salad

Nora and I got together and cooked again today. And boy did we cook! We made shurpa (a lamb soup), damlyama (a lamb and vegetable dish) and a new salad. Since I don’t know the name for that salad and since she introduced us to it, I’ll just call this “Nora’s Salad”. She said that she’s been making it for ages. It’s absolutely delicious.

2-3 eggplants (cut up like fries)
4 tomatoes thinly sliced (we used Roma tomatoes)
1 medium onion (thinly sliced in half moons and soaked in a water/vinegar solution)
1/2 cup total of dill and flat leaf (Italian) parsley finely chopped
2 garlic cloves finely minced
Salt to taste
Oil for frying (or if you have a deep fryer, that would work too)
1/4 – 1/2 cup of vinegar

Finished Salad

Finished Salad

1. Cut the onion into half moons and soak in a water/vinegar solution for at least a half hour. If you have more time, that would be fine too. Use about 1/4 cup of vinegar about as much water.
2. Cut up the eggplant like you would potatoes for french fries. Soak the eggplant in water for at least a half hour. More would work fine too. Soaking removes the bitterness. Remove as many seeds as possible, but if there are some left, that’s fine.
3. Fry the eggplant in oil in batches and layer the salad as follows:

  • Eggplant
  • Minced garlic
  • Onion
  • Tomatoes
  • Greens (dill/parsley mixture)
  • Repeat.
Salad Layers

Salad Layers

Eggplant Soaking

Eggplant Soaking

Eggplant Frying

Eggplant Frying


2 responses to “Nora’s Salad

  1. I’ve had this before, and it’s delicious. How much oil did you use to fry the eggplant? I’m always afraid of using too much or too little, which is why I don’t make this salad very often.

  2. I didn’t have enough oil, but I think it still turned out great. In total, I’d guess we used about a cup or a little less of oil. Maybe 3/4 of a cup.

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