Today I'm making a cold summer salad with eggplant. This is a versatile snack that will suit any dinner or lunch. I cook more at once and then just take it out of the refrigerator when I need it. I prepare a light salad, without oil and garlic, but if you want, you can of course fill it to your taste.
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 4 gram The mixture of peppers
- 3 pieces Bay leaf
- 10 pieces Carnation
- 1 tablespoon Cucumber (salty, small)
- 600 gram Eggplant
- 1 tablespoon Vinegar
- 200 gram Tomato
- 2 pieces Bulgarian pepper
- 15 gram Parsley
Ingredients
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Instructions
- Mix the peppers with Bay leaves, cloves and a tablespoon of salt (with a slide). In the end, there will be a little salt, most of it will remain in the water. After cooking, the eggplant will be salted just enough to share with the rest of the vegetables. Eggplant cut into cubes about 3 cm in length "for one bite". Pour water over the eggplant with spices and bring to a boil. Cook for one minute. In a separate bowl, pour a tablespoon of vinegar. I used Apple cider vinegar, but you can replace it with regular vinegar. I pour the hot eggplant into the vinegar and mix it. Tomatoes are crushed in a blender. Pepper is cut into strips. You can mix hot and sweet pepper or take only Bulgarian. A little fresh parsley must be added. I mix everything and cover it with a plate. As soon as the eggplant cools down, the salad is ready.
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