This eggplant salad comes together very fast and has very few ingredients. Fried eggplant, fresh garden tomatoes, garlic and salt and pepper. For mean lovers, add cubed chicken breast meat to the mix. The eggplant salad can be made in advance as the flavors only deepen with time. If you know of the Russian zakuski, or appetizers, with eggplant and tomatoes (Here are the ones I mean), this is kind of what it is like, only in salad form.
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Russian Eggplant Salad Recipe
Preparing Fried Eggplant
To get started, wash and slice your eggplant. Cut into slices and then into small squares.
Next, heat up a heavy bottomed pot, dutch oven, or even pan and add 2-3 tablespoons oil. Once the oil is hot, add the cut eggplant into the pot. Fry the eggplant pieces until they become golden brown.
Once eggplant, is done, take it out and put into a bowl or plate with a paper towel to soak up the extra oil. Let the eggplant cool off.
Preparing the rest of the Ingredients
In the meantime, cut tomatoes into small squares and place into a small/medium salad bowl.
Mince the garlic and add to the cut tomatoes in the salad bowl.
Once the eggplant is cooled off, add it to the tomatoes and garlic. Then add level tablespoons of mayonnaise and sour cream. (Make sure they are not heaping tablespoons as it might be too much dressing then). Add salt and pepper.
Mix everything together.
And there you have it – Fried Russian Eggplant Salad! Serve with a slice of bread or baguette. This is a great salad to have if you grill in the summer as it works well with the meat and can even take place of a side. Just look at all that goodness!
Lastly, if you make this Fried Russian Eggplant Salad, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Fried Eggplant Salad
- 1 Medium eggplant (mine was about 10 oz)
- 2-3 tbsp Corn oil
- 1-2 Tomatoes 5-6 oz
- 1 Clove of garlic
- 1 even tbsp Sour cream
- 1 even tbsp Mayonnaise
- 1/8 tsp Salt or to taste
- Pepper to taste
- Wash and slice eggplant into squares.
- Heat up a heavy bottomed pan or pot and add 2-3 tablespoons oil. Once the oil is hot, add the cut eggplant into the pot. Fry until golden brown.
- Take out eggplant and put into a bowl or plate with a paper towel to soak up the extra oil. Let cool.
- In the meantime, cut the tomatoes into squares and mince the garlic clove. Combine in a small/medium bowl.
- Add the fried eggplant to the tomatoes once cool.
- Add the mayo, sour cream, salt and pepper to the bowl and mix well together. Serve.