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 Salad "Palermo" Recipe
Juicy, flavorful salad with vegetables and eggplant. Very tasty, harmonious, moderately spicy. Gas station is a separate song. It is so good that you soak it with a piece of bread to the last drop.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into circles and fry in vegetable oil on both sides. Put on paper napkins to remove excess oil. In a salad bowl, cut 1 large tomato into slices, cut the lettuce leaves randomly. Bell pepper 0.5 PCs cut into medium cubes.
    Cut the eggplant into circles and fry in vegetable oil on both sides. Put on paper napkins to remove excess oil. In a salad bowl, cut 1 large tomato into slices, cut the lettuce leaves randomly. Bell pepper 0.5 PCs cut into medium cubes.
  2. Put the garlic and Basil leaves in a blender bowl. Cut the tomato and remaining pepper at random and punch everything with a blender until smooth.
    Put the garlic and Basil leaves in a blender bowl. Cut the tomato and remaining pepper at random and punch everything with a blender until smooth.
  3. Add the dressing to the salad, add salt, pepper, oil, vinegar, sugar. Lay out the eggplant and mix the salad. Put it in the refrigerator for an hour to infuse it.
    Add the dressing to the salad, add salt, pepper, oil, vinegar, sugar. Lay out the eggplant and mix the salad. Put it in the refrigerator for an hour to infuse it.
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