Parzhen Patladzhan Salata — Bulgarian Fried Eggplant Salad

🛒 Ingredients

• #Main Ingredients;
• 1 medium eggplant (aubergine) — approx. 400 g, cut into 1.5 cm cubes
• 3–4 ripe tomatoes — diced into similar size
• 2–3 scallions — thinly sliced (white & green parts)
• 2–3 garlic cloves — very finely minced
• 3–4 tbsp sunflower oil — for frying
• #Dressing & Seasoning;
• 1 tbsp sunflower oil or extra virgin olive oil
• 1 tbsp wine vinegar or apple cider vinegar
• ½ tsp sea salt — adjust to taste.. Pinch of black pepper
• 1 tbsp toasted sesame seeds — for garnish
• Fresh parsley or dill — chopped, optional

👩‍🍳 Instructions

1. 1

   Prep the eggplant: Place cubed eggplant in a colander, sprinkle lightly with salt, and let rest 10 minutes to draw out bitterness. Pat thoroughly dry with paper towels — dry eggplant fries crispier and absorbs less oil.

2. 2

   Fry until golden: Heat sunflower oil in a large pan over medium-high heat. Add eggplant cubes in a single layer — cook in batches if needed. Fry 4–5 minutes per side until deep golden and crisp all over. Transfer to a plate lined with paper towels to drain excess oil.

3. 3

   Assemble the salad: Place diced tomatoes and scallions in a serving bowl. Add the hot fried eggplant — the warmth releases the best flavour. Scatter minced garlic generously over everything.

4. 4

   Dress & toss: Whisk together oil, vinegar, salt, and pepper. Drizzle evenly over the salad. Toss gently — the heat from the eggplant softens the garlic slightly and melds all flavours beautifully. Taste and adjust salt or acidity.

5. 5

   Serve: Sprinkle generously with toasted sesame seeds and fresh herbs. Enjoy warm or at room temperature — best within 1–2 hours while the eggplant still has wonderful texture!