Print Recipe
 Salad with Eggplant Recipe
Delicious, simple, hearty, but not heavy salad. Harmonious and moderately spicy.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplants and cut them into medium cubes. Fry until soft and flip into a colander to remove excess oil. Put the cooled eggplants in a salad bowl. Add a medium-sized diced tomato and finely chopped greens. Cut the onion into half rings.
    Peel the eggplants and cut them into medium cubes. Fry until soft and flip into a colander to remove excess oil. Put the cooled eggplants in a salad bowl. Add a medium-sized diced tomato and finely chopped greens. Cut the onion into half rings.
  2. Add spices, vinegar and garlic passed through the press. Put the olives and walnuts, twisted through a meat grinder or crushed in a blender. Stir the salad.
    Add spices, vinegar and garlic passed through the press. Put the olives and walnuts, twisted through a meat grinder or crushed in a blender. Stir the salad.
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