Cod salad with eggplant is a family dish that will be perfect for a festive table and add a variety of flavors. The ingredients of the salad contain a large amount of protein and vitamins, which speaks of the considerable usefulness of the recipe.
It is necessary
- lightly salted cod - 0.5 kg
- eggplant - 2-3 pcs.
- potatoes - 3 pcs.
- green bell pepper - 1 pc.
- onion - 1 pc.
- garlic - 3 cloves
- raisins - 100 gr.
- pine nuts - 50 gr.
- vinegar - 1 tablespoon
- unrefined olive oil - 250 ml.
- salt
- cumin - 50 gr.
- cloves - 50 gr.
- parsley - 250 gr.
Instructions
Step 1
Heat the oven to 200 degrees. Cut the eggplants lengthwise into two equal halves, grate with coarse salt, pour over with unrefined olive oil. Place in the oven for 20-25 minutes.
Step 2
Peel the potatoes and cook for 17 minutes, adding salt to the water. Cool boiled potatoes and cut into circles. Put pine nuts in a pan and fry without oil until golden brown.
Step 3
Pour olive oil on another frying pan, add finely chopped garlic and onions, add raisins and green peppers, cut into strips. Then put the chopped cod, pine nuts, some caraway seeds and cloves on top. Fry for 5 minutes.
Step 4
Place the whole roast in a deep plate, add vinegar, olive oil, chopped parsley. Mix everything.
Step 5
Put the sliced eggplants on a large dish in the first layer. Top with layers of boiled potatoes, frying with cod. Decorate everything with a sprig of parsley. Bon Appetit!
