Print Recipe
 Salad with Eggplant "Homemade" Recipe
Delicious, simple, hearty, but not heavy salad. Harmonious and moderately spicy.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant and cut into medium cubes. Fry until tender and toss in a colander to remove excess oil. Put the cooked eggplants in a salad bowl. Add the tomato, cut into medium cubes, and finely chopped greens. Cut the onion into half rings.
    Peel the eggplant and cut into medium cubes. Fry until tender and toss in a colander to remove excess oil. Put the cooked eggplants in a salad bowl. Add the tomato, cut into medium cubes, 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 in 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 in a meat grinder or crushed in a blender. Stir the salad.
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