georgian

Fried Eggplant With Garlic Vinegar And Herb Salad

Name: Fried Eggplant With Garlic Vinegar And Herb Salad
Yield: 1 serving
Cuisine: georgian
Ingredients: 427 g eggplant, sliced into rounds; 46 g sunflower oil; 16 g garlic, minced; 23 g red wine vinegar; 33 g water; 230 g tomato, diced; 230 g cucumber, diced; 16 g cilantro, chopped; 16 g parsley, chopped; 16 g lemon juice; 3 g salt

This dish pairs eggplant, sliced into rounds with garlic, minced, red wine vinegar and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

11 g Protein

53 g Carbohydrates

46 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

427g eggplant, sliced into rounds 107 kcal
46g sunflower oil 407 kcal
16g garlic, minced 24 kcal
23g red wine vinegar 19 kcal
33g water 0 kcal
230g tomato, diced 41 kcal
230g cucumber, diced 35 kcal
16g cilantro, chopped 6 kcal
16g parsley, chopped 6 kcal
16g lemon juice 5 kcal
3g salt 0 kcal

Cooking instructions

eggplantsalt
Salt eggplant slices lightly and let sit 10 minutes, then pat dry.
eggplantsunflower oil
Heat oil in a skillet over medium-high heat. Fry eggplant 2 to 3 minutes per side until golden; drain on paper towel.
garlicred wine vinegarwatersalt
Mix garlic, vinegar, water, and a pinch of salt to make a sharp dressing.
eggplantgarlicred wine vinegar
Arrange eggplant on a plate and spoon garlic vinegar over while still warm.
tomatocucumberlemon juicesalt
Toss tomato, cucumber, and herbs with lemon juice and a pinch of salt.
eggplant
Serve eggplant with the fresh herb salad alongside.