Bethlehem Salad

This recipe comes from Armenia, a land that is half real and half mythical. The Bible indicates it like the Garden of Eden. It was also in the confluence of the rivers Tigris and Euphrates, on the feet of Mount Ararat, where Noah anchored his coffer and planted the first grapevine. The Bethlehem salad is a typical plate of the region and, with their vegetables, the olive oil and the dry fruits, evoke “the 1000 + 1 nights” flavours.

Serves: 4 portions

Ingredients

  • eggplants: 3
  • red pepper: 1
  • oil for deep fry
  • blond dried grapes, without seed: 100 grams
  • cajú chestnuts: 100 grams
  • a bit of salt
  • apple vinegar: a spoonful
  • olive oil: 3 spoonfuls

Preparation

  1. Cut the eggplants in buckets, with its skin. Cut the red pepper the same way, in the same size as the eggplants. Fry them in abundant oil (separately) a few minutes, until they are tier to us. Slip them and pass them to a bowl.
  2. Add the blond dried grapes and the chestnuts. Add the salt and sprinkle it with the apple vinegar and the olive oil.
  3. Mix and serve…

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