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 Eggplant Salad "Delight" Recipe
A simple, affordable, delicious salad. Satisfying, but not heavy. The harmonious and luxurious taste will pleasantly surprise you.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplants and cut them into large enough cubes. First fry in vegetable oil over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants over medium-low heat. Place the finished eggplants on paper napkins to remove excess oil. Boil the eggs soft-boiled and cool. In a salad bowl, cut the bell pepper into a medium cube, finely chop the garlic, cut the cherry in half. Add all the spices.
    Peel the eggplants and cut them into large enough cubes. First fry in vegetable oil over high heat until browned. Then reduce the heat, cover the pan with a lid and fry the eggplants over medium-low heat. Place the finished eggplants on paper napkins to remove excess oil. Boil the eggs soft-boiled and cool. In a salad bowl, cut the bell pepper into a medium cube, finely chop the garlic, cut the cherry in half. Add all the spices.
  2. Cut the white salad onion (purple is possible) into thin half rings, cut the eggs arbitrarily and add to the salad, as well as the cooled eggplants. Add mayonnaise and stir. You can add your favorite greens.
    Cut the white salad onion (purple is possible) into thin half rings, cut the eggs arbitrarily and add to the salad, as well as the cooled eggplants. Add mayonnaise and stir. You can add your favorite greens.
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