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 Salad with fried Eggplant and fresh Tomatoes Recipe
Fresh and light salad with a beautiful serving. It turned out to be a very tasty and elegant dish!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into slices, add plenty of salt and leave for 15 minutes. Rinse with cold water, squeeze. If your eggplants are not bitter, skip the procedure with salt.
    Cut the eggplant into slices, add plenty of salt and leave for 15 minutes. Rinse with cold water, squeeze. If your eggplants are not bitter, skip the procedure with salt.
  2. Fry in olive oil. We transfer it to a napkin, let it absorb excess fat.
    Fry in olive oil. We transfer it to a napkin, let it absorb excess fat.
  3. Cut the tomatoes into slices.
    Cut the tomatoes into slices.
  4. Put the vegetables on a plate, alternating the chilled eggplant and tomatoes. Do not add salt.
    Put the vegetables on a plate, alternating the chilled eggplant and tomatoes. Do not add salt.
  5. Preparing the sauce. Mix finely chopped herbs, sour cream or yogurt, about half a tsp of olive oil and the same amount of lemon juice, crushed garlic. Add salt, try it.
    Preparing the sauce. Mix finely chopped herbs, sour cream or yogurt, about half a tsp of olive oil and the same amount of lemon juice, crushed garlic. Add salt, try it.
  6. Put the sauce on top of the vegetables. Garnish with basil. Cool before serving.
    Put the sauce on top of the vegetables. Garnish with basil. Cool before serving.
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