Roasted Egg Plant with Bulgarian spicy salt

Bulgaria is one of the good holiday destinations in Europe. My hubby had been there for a Business Trip and become fond of Bulgarian salads and steaks. One of the common spice they use is Balkan Salt. It is normally taken with bread or bacon. He got a few packs to try it at home. I have used this salt on steamed vegetables it was tasting superb. So I tried it with Eggplant, the end result was really good.

Ingredients:

  1. Egg Plant – 1
  2. Balkan Salt to season eggplant. (Balcon salt is a mix of Salt, Red pepper, Cornflour, Fenugreek, Balkan Savory)
  3. Oil – 2 Tsp

Method:

1. Cut the Eggplant into 0.5 cm – 1 cm thick slices lengthwise. Apply the Balkan salt on both sides.

2. Add oil to the pan and shallow fry the slices for approximately 2-3 minutes on both sides.

Tip: Serve it warm as a starter or side dish. 

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