And fried potatoes and deep-fried eggplants are loved by many of us in independent dishes. This salad contains both, with the addition of salad pepper, onion, garlic, which gives the dish a more piquant taste. The salad is easy to prepare, tasty and satisfying.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 3 pieces Eggplant
- 3 pieces Potato
- 1 piece Bulgarian pepper
- 2 pieces Egg
- 1 piece Onion
- 2 cloves Garlic
- Greenery (to taste)
- Salt (to taste)
- Black pepper (to taste)
- 5 tablespoons Vegetable oil
- 1 tablespoon Flour
Ingredients
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Instructions
- Cut the eggplants into slices, sprinkle them with salt and leave for an hour.
- Dip each piece of eggplant into the batter and fry on both sides until tender. For the dough, beat the eggs, add 1 tablespoon of flour and a little water. I did not salt the egg dough, as the eggplants are salty.
- Cut the potatoes into strips and fry. It is better to take varieties of potatoes so that they do not fall apart when frying.
- Cut the salad pepper into strips.
- Fried potatoes in a cast-iron frying pan.
- Slices of eggplant cut into strips. Mix eggplant with potatoes, add salad pepper, chopped a few sprigs of parsley, dill, finely chopped onion, garlic. I salted the potatoes when frying. If someone needs a little salt, then add salt. Pepper it. The salad is ready.
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