Dried Eggplant peel salad

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Dried eggplant peel

3. Step 3:

   

   Rinse well under running cold water.

4. Step 4:

   

   Flip into a colander

5. Step 5:

   

   Transfer to a saucepan and pour water so that it covers the peel by 1-2 cm. Cook over medium heat for 40 minutes.

6. Step 6:

   

   Finely chopped garlic and onion fry with vegetable oil,

7. Step 7:

   

   Add flour and stir well, fry until crispy.

9. Step 8:

   

   Drain the water after 40 minutes.

10. Step 9:

    

    Put the boiled peel back in the pan, add the bay leaf, one clove of garlic and black pepper.

11. Step 10:

    

    Pour hot water and cook for 1.5-2 hours after boiling over low heat.

12. Step 11:

    

    Fold the boiled peel into a colander, pressing the peel, thereby freeing it from water as much as possible. Finely chop.

13. Step 12:

    

    Chop nuts

14. Step 13:

    

    Transfer the cooled and finely chopped peel to a bowl, add fried onions and garlic, chopped nuts, squeezed 2 cloves of garlic, salt, black pepper, suneli hops and mayonnaise if desired. Mix thoroughly.

15. Step 14:

    

    Serve in an hour. Decorate as desired, adding a handful of pomegranate seeds if possible.