Arbëreshë Eggplant and Tomato Salad (Salatë me Patëllxhanë)
Salatë me Patëllxhanë is a traditional Arbëreshë salad that showcases the flavors of eggplant and tomato, combined with fresh herbs and a tangy dressing. This refreshing salad is perfect for summer gatherings or as a side dish for grilled meats.
Ingredients
- 2 medium eggplants, diced
- 2 large tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced eggplant and cook for 8-10 minutes, or until softened and slightly browned. Remove from the skillet and let it cool.
- In a large bowl, combine the cooked eggplant, diced tomatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Large skillet Large bowl Small bowl
Tools
Knife Cutting board Whisk
Serving suggestions
Serve the Salatë me Patëllxhanë as a side dish with grilled chicken or fish, or enjoy it on its own as a light and flavorful salad.
Tips & tricks
For a smoky flavor, you can grill the eggplant instead of cooking it on the stovetop.
Cost
$8