Fried Eggplant Salad on Romain Leaves (Marul Tabağında Patlıcan Salatası)

Fried Eggplant Salad on Romaine Leaves (Marul Tabağinda Patlican Salatasi)

  • Servings: 2
  • Time: 15 minutes to cook and cool
  • Difficulty: easy
  • Print

Posted by threeovens.


  • 1 medium-sized eggplant
  • 3-4 tablespoons olive oil
  • 2 leaves of Romaine lettuce
  • a few thin slices of red onion
  • 1/4 cup feta cheese, cut in cubes
  • Dressing:
    • 4-5 tablespoons tomatoes, grated (remove the seeds first and you can use canned)
    • 2 tablespoons good quality extra virgin olive oil
    • 1 teaspoon pomegranate paste (this is made by reducing pomegranate juice and is a little tart, sub with fruit preserves)
    • salt
    • 1-2 peppercorns, pounded


  1. Peel the eggplant, then cut into bite-sized pieces or rounds. Soak the eggplant in water with a little salt dissolved for about 2 hours. Drain and gently squeeze out liquid using a paper towel.
  2. Heat the pan, then turn down to medium-low. Add the olive oil, let heat up a minute or two, then fry the eggplant, stirring and turning over occasionally. Remove from the pan and place on paper toweling to drain excess oil. Let cool.
  3. Arrange some leaves of Romaine lettuce on serving plates. Top with fried eggplant, onion slices, and feta cheese.
  4. Whisk together the dressing ingredients, then pour over the salad.






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