You always want light and nutritious salads without mayonnaise and fatty meat in spring, especially if there are a lot of seasonal vegetables and a variety of greens.

Georgian salad is exactly what you need. It contains a lot of spices, eggplants, bell peppers and boiled chicken. This masterpiece is dressed with olive oil.

The idea of preparing a Georgian salad with eggplants is published on the page of food blogger OlHa Holovyna (olha.holovina) on Instagram. Such a dish can be an interesting alternative to the popular Caesar.

Ingredients:

• eggplant - 1 large or 2 smaller ones
• sweet pepper - 2 small
• chicken fillet - 200-300 g
• blue onion - 1 piece + wine vinegar for marinade
• cilantro - to taste
• hop-suneli - to taste
• garlic - 3 cloves
• olive oil - 2-3 tbsp.
• balsamic sauce - 2 tbsp.
• nuts - to taste

Method of preparation:

1. Make small incisions in the eggplants and peppers and bake them for 40 minutes at 190 degrees.

2. Boil chicken fillet with aromatic peas and bay leaf.

3. Slice the onions into half rings and pour the wine vinegar over them. Leave for half an hour for the onions to marinate.

4. Let the cooked vegetables cool, remove the skin and slice into straws or tear with hands.

5. Do the same with chicken. Mix everything and add onion and chopped cilantro. Season with olive oil, balsamic sauce, salt and pepper to taste.

6. Stir and sprinkle with pomegranate or Greek nuts.

Also on OBOZREVATEL you can read the recipes:

• Moussaka with eggplants
• Warm salad with eggplants
• Stewed pork with eggplants