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Print Recipe
Eggplant Salad Recipe
Eggplant salad is a very prosaic name, but don't let it deceive you. A dish with a very pleasant and unusual combination of colors, flavors and textures. And he looks just amazing. Spend a little of your precious time on cooking - believe me, it's worth it. Watch, try and enjoy!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cover the baking sheet with foil, grease with olive oil. Bake the peppers and 5 cloves of garlic for half an hour at a temperature of 200°C. Put the vegetables in a separate bowl and close the lid tightly. After 15-20 minutes, get out, peel the garlic and peppers from the peel and seeds. Put the vegetables in a blender, add salt and pepper, add cream and beat everything into a homogeneous mass. Cut the eggplant in half, cut one half into a large cube, cut the other half into a small cube. Put it in a separate bowl, pour water, add salt and leave for about 5 minutes in order to beat off the bitterness. Cut off the base of 8 cherry tomatoes and pour boiling water over them for 5 minutes, then remove the skin from them. Finely chop the remaining 16 and fry them with eggplant, cut into small cubes. Eggplant, cut into a large cube, fry with 2 crushed garlic cloves. Mash the curd cheese with a fork.
    Cover the baking sheet with foil, grease with olive oil. Bake the peppers and 5 cloves of garlic for half an hour at a temperature of 200°C. Put the vegetables in a separate bowl and close the lid tightly. After 15-20 minutes, get out, peel the garlic and peppers from the peel and seeds. Put the vegetables in a blender, add salt and pepper, add cream and beat everything into a homogeneous mass.
Cut the eggplant in half, cut one half into a large cube, cut the other half into a small cube. Put it in a separate bowl, pour water, add salt and leave for about 5 minutes in order to beat off the bitterness.
Cut off the base of 8 cherry tomatoes and pour boiling water over them for 5 minutes, then remove the skin from them. Finely chop the remaining 16 and fry them with eggplant, cut into small cubes.
Eggplant, cut into a large cube, fry with 2 crushed garlic cloves.
Mash the curd cheese with a fork.
  2. Put the eggplant cut into a large cube on a plate, add 4 peeled cherries in the corners, put the cheese on top, sprinkle everything with freshly ground pepper and finely chopped chives, add the eggplant fried with cherry, decorate everything with a sprig of rosemary. Pour the baked pepper sauce over everything, sprinkle with almonds.
    Put the eggplant cut into a large cube on a plate, add 4 peeled cherries in the corners, put the cheese on top, sprinkle everything with freshly ground pepper and finely chopped chives, add the eggplant fried with cherry, decorate everything with a sprig of rosemary. Pour the baked pepper sauce over everything, sprinkle with almonds.

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