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 Eggplant and Tomato Salad Recipe
Juicy layered salad, with an interesting piquant taste, which will especially appeal to men. The salad is served as a spicy snack.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Caucasian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Caucasian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. For the salad, we will need the vegetables that you see in the photo, and a bunch of any greens - to your taste.
    For the salad, we will need the vegetables that you see in the photo, and a bunch of any greens - to your taste.
  2. First prepare the eggplants. Cut them into thin rings or half rings, as you like. Add salt, stir and leave for 20 minutes.
    First prepare the eggplants. Cut them into thin rings or half rings, as you like. Add salt, stir and leave for 20 minutes.
  3. Tomatoes will be peeled and crushed in any convenient way.
    Tomatoes will be peeled and crushed in any convenient way.
  4. Cook the chopped tomatoes for about five minutes.
    Cook the chopped tomatoes for about five minutes.
  5. Bulgarian pepper cut into rings.
    Bulgarian pepper cut into rings.
  6. Rinse the eggplants with cold water, squeeze, dry and fry in vegetable oil on both sides until tender.
    Rinse the eggplants with cold water, squeeze, dry and fry in vegetable oil on both sides until tender.
  7. We begin to collect the salad, it is better to take a dish with high sides. The first layer is eggplant, sprinkle with Bulgarian pepper and a small amount of greens on top. Add a little salt and a little sprinkle with ground black pepper.
    We begin to collect the salad, it is better to take a dish with high sides. The first layer is eggplant, sprinkle with Bulgarian pepper and a small amount of greens on top. Add a little salt and a little sprinkle with ground black pepper.
  8. Pour tomato juice on top. Then we spread the layers again in the same order: eggplant-bell pepper-herbs, salt, ground black pepper-tomato juice. So, we collect the salad until we run out of vegetables. Pour the remaining tomato juice over the top. The salad should be left in the refrigerator for at least three hours. During this time, the eggplants will be soaked with juice, and you will get a juicy savory snack.
    Pour tomato juice on top. Then we spread the layers again in the same order: eggplant-bell pepper-herbs, salt, ground black pepper-tomato juice. So, we collect the salad until we run out of vegetables. Pour the remaining tomato juice over the top. The salad should be left in the refrigerator for at least three hours. During this time, the eggplants will be soaked with juice, and you will get a juicy savory snack.
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