Eggplant salad with tomatoes and sunflower oil

Eggplant is one of the most popular representatives of the large nightshade family. It is appreciated for its delicate flavor and versatility in cooking. Eggplants can be fried, baked, stewed, marinated, and added to a variety of vegetable and/or meat dishes.

Eggplant salad with tomatoes, walnuts and sunflower oil is a real discovery for those who enjoy nutritious and healthy meals. Frying eggplant in raw sunflower oil enhances its flavor, while adding walnuts gives the salad a pleasant crunchy texture and a slightly spicy taste.

Cold pressed sunflower oil made from sunflower seeds contains a high amount of omega-6 and omega-9 fatty acids, as well as vitamin E — a fat-soluble antioxidant that helps protect the body from the negative effects of free radicals and slows down irreversible age-related processes.

Walnuts are rich not only in omega fatty acids but also in iodine, an essential mineral for the normal functioning of the thyroid gland and the production of thyroxine, triiodothyronine, and thyroid-stimulating hormone.

CraftOil offers a large and regularly updated range of products. Our catalog always includes raw sunflower oil, eco-friendly walnut kernels, and walnut pieces available for purchase. All products have quality certificates and are stored under proper conditions. To learn more about the benefits of our products, simply leave a request on our website.

Ingredients

To prepare a filling and melt-in-your-mouth eggplant salad (6 servings), you will need:

• 5 medium eggplants;
• 2 tomatoes;
• 1 garlic clove;
• 1 handful of walnuts (approximately 70–80 g);
• 2 teaspoons of sunflower oil;
• 1 teaspoon of salt;
• ½ teaspoon of ground black pepper;
• 1 bunch of parsley (7–8 stems);
• 3 tablespoons of mayonnaise (can be replaced with unsweetened yogurt);

Step-by-step preparation

Wash the eggplants under running water, cut off the stems, and slice the eggplants into pieces or cubes (not too finely).

Fry the eggplant pieces in sunflower oil for 5–7 minutes until they develop an appetizing golden crust. Transfer them into a bowl, salad bowl, or another suitable container.

Wash the tomatoes and cut them into wedges. Peel the garlic clove and finely chop it with a knife or press it through a garlic crusher. Wash the parsley under running water and chop it as desired.

Lightly crush the walnut kernels in a mortar. For a richer flavor, you can lightly roast them in a dry frying pan without oil.

Add tomatoes, garlic, herbs, and walnuts to the eggplant. Season with salt and black pepper, add mayonnaise, and mix everything well.

The tomato and eggplant salad is ready to serve immediately after preparation. If desired, decorate it with a parsley sprig or sprinkle with additional fresh chopped herbs.

Notes:

Not only sunflower oil but also corn oil, sesame oil, and camelina oil are suitable for frying eggplants. They have a mild neutral flavor and a high smoke point.

Raw oils, ground black pepper, and many other spices, herbs, and seasonings are always available in the CraftOil online store.