Lithuanian-style Eggplant Salad

Ingredients

In this Lithuanian adaptation of the Turkish Patlıcan salatası, we incorporate Lithuanian spices and flavors to create a unique twist. The original dish typically includes ingredients like garlic, lemon juice, and olive oil, which we replace with Lithuanian mustard, dill, and vinegar. Additionally, we add Lithuanian cucumbers and bell peppers to enhance the freshness and crunch of the salad. We alse have the original recipe for Patlıcan salatası, so you can check it out.

• 2 large eggplants 2 large eggplants
• 2 Lithuanian cucumbers, diced 2 Lithuanian cucumbers, diced
• 1 Lithuanian bell pepper, diced 1 Lithuanian bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tablespoons Lithuanian mustard 2 tablespoons Lithuanian mustard
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and chop the flesh into small pieces.
4. 4.
   In a large bowl, combine the chopped eggplant, diced cucumbers, bell pepper, tomatoes, and red onion.
5. 5.
   In a separate small bowl, whisk together the Lithuanian mustard, white vinegar, fresh dill, salt, and pepper.
6. 6.
   Pour the dressing over the salad and toss gently to combine.
7. 7.
   Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
8. 8.
   Serve chilled and garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants enhances their flavor and gives them a smoky taste. Make sure to pierce the skin before roasting to prevent them from bursting.
• Lithuanian mustard — The mustard adds a tangy kick to the dressing. Adjust the amount according to your preference for spiciness.
• Fresh dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the amount by half.

Tips & Tricks

• For a creamier texture, you can blend half of the roasted eggplant before combining it with the diced eggplant.
• Add a sprinkle of Lithuanian black bread crumbs for an extra crunch and flavor.
• Serve the salad with Lithuanian rye bread for an authentic Lithuanian experience.
• Adjust the amount of vinegar and mustard according to your taste preferences.
• This salad tastes even better the next day, as the flavors have more time to meld together.

Serving advice

Serve the Lithuanian-style Eggplant Salad chilled as an appetizer or side dish. It pairs well with grilled meats, fish, or as a topping for Lithuanian rye bread.

Presentation advice

Garnish the salad with a sprig of fresh dill and a drizzle of Lithuanian olive oil for an elegant presentation. Serve it in a colorful bowl to showcase the vibrant colors of the ingredients.