Fourth of July

Georgian Spicy Eggplant Tomato Salad

July 13, 2021
2 Ratings
Photo by Anna Vorobiova
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

This salad is spicy, but at the same time gives coolness on hot summer days. Every summer, when we have many farm eggplants and tomatoes, I just must cook it. And I definitely recommend you to taste it!

If you are someone who appreciates spicy, vibrant tastes that will affect all your taste buds, this recipe for you. —Anna Vorobiova

What You'll Need
  • 3 eggplants
  • 3 ripe tomatoes
  • 1 sweet pepper (Bell or other non-spicy variety)
  • 1 hot pepper
  • 1 large onion
  • 1/2 bunch dill
  • 1/2 bunch parsley
  • 1/3 cup basil leaves
  • 3 sprigs cilantro
  • Salt and pepper to taste
  • Any vegetable oil for dressing (olive, sunflower or other)
  1. Wash eggplants and make punctures with a fork. Fry on the grill until cooked completely. Aubergines should be soft and the skin should peel off easily. (you can also use the oven to cook eggplants or just boil)
  2. Meanwhile, cut all vegetables into small cubes. Finely chop parsley, dill, basil, and cilantro.
  3. When eggplants are ready, remove from the heat and let cool slightly. Then cut off stem, peel, and finely chop.
  4. Combine eggplants and other vegetables with herbs in a deep bowl. Add salt, pepper and oil, mix well. Chill the salad in the refrigerator until it cools completely.

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1 Review

PavloVolyk July 16, 2021
Great recipe!