Here is a recipe which shows you something different you can do with your eggplant to bring through the tastes of Armenia. If eggplant is an ingredient which you like to use in your recipes, you will love this one, and it's not too much fuss at all. It's just bursting with flavor, color and perfect for summer barbecues and picnics. This eggplant and carrot salad will have the whole family coming back for seconds. So give it a try and you'll be amazed!
Get together your ingredients for a quick, tasty dish. You will need-
-At least a half a bunch of cilantro
-A half a cup of shelled edamame.
-1/3 of a cup of walnuts
-Two large garlic cloves
-¾ of a cup of sour cream. Make sure it's a light cream.
-Kosher salt to taste
So, let's get started on the salad, shall we?
Firstly, peel and grate your carrots for the salad. Next, you can chop up the cilantro and the walnuts. Make sure the walnuts are finely chopped. Crush and grind the garlic.
The eggplant needs to be baked in the oven, and once it is done, left to cool. Slice it up into pieces so that it can be added to your salad.
Add all the ingredients to a large salad bowl, leaving out the eggplant at first. Add the sour cream and mix it in, so that it moistens the ingredients nicely, similar to a dressing. Then, you can add the eggplant, folding the soft pieces in gently. Add your salt to season.
It's best to leave the salad in a refrigerator overnight so that the flavors can blend in nicely. The following day, you will have something awesome to serve to your friends and family!