Appetizer of Eggplant Recipe
Eggplant season begins, they are always easy to prepare and always very tasty. This snack can be used as an independent dish, or as a side dish, you can take it with you on a barbecue picnic and even on a festive table, this salad will be to your guests’ taste.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Ingredients.
  2. Cut the eggplants, season with salt and pepper and add 1 tablespoon of sunflower oil.
  3. I decided to cook 2 different salads, as I have some carrots in Korean, so I cut the second eggplant into long slices.
  4. Also add salt, pepper and 1 tbsp sunflower oil.
  5. Spread on a baking sheet and put in the oven for 15-20 minutes at a temperature of 180 degrees.
  6. While the eggplants are baking, chop the garlic and herbs.
  7. Garlic can be crushed with a knife, or you can use a garlic press.
  8. The greens are ready, we take the baked eggplants out of the oven.
  9. Transfer to a bowl.
  10. Add some of the herbs with garlic, soy sauce, vinegar 9% (can be replaced with lemon juice) and sunflower oil if desired, mix.
  11. Cut the tomatoes into large slices.
  12. Add more greens, mix, and the salad is ready.
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