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 Eggplant Salad Recipe
This salad is versatile - hot as a main course, cold as a snack. Spicy, fresh, meat and vegetable, it will appeal to eggplant lovers!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the meat into thin long strips. Add soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut into very thin slices, mix and remove for 30 minutes.
    Cut the meat into thin long strips. Add soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut into very thin slices, mix and remove for 30 minutes.
  2. Cut the eggplant into plates at least 0.5 cm thick . Lightly add salt and put in the microwave for 4 minutes. Thus, eggplants will not absorb a lot of oil when baking. After the signal, take it out and dry it.
    Cut the eggplant into plates at least 0.5 cm thick . Lightly add salt and put in the microwave for 4 minutes. Thus, eggplants will not absorb a lot of oil when baking. After the signal, take it out and dry it.
  3. I had freshly frozen pepper and fresh. Cut fresh into long strips. Put the frozen pepper in a frying pan heated with 1 tablespoon of oil and fry for a minute on high heat.
    I had freshly frozen pepper and fresh. Cut fresh into long strips. Put the frozen pepper in a frying pan heated with 1 tablespoon of oil and fry for a minute on high heat.
  4. Add fresh pepper, add sugar and fry on high heat for a couple of minutes - the pepper should not become very soft.
    Add fresh pepper, add sugar and fry on high heat for a couple of minutes - the pepper should not become very soft.
  5. Put the pepper in a container (leave the oil in the pan after frying), cut the tomato into cubes, on the pepper - I had a cherry.
    Put the pepper in a container (leave the oil in the pan after frying), cut the tomato into cubes, on the pepper - I had a cherry.
  6. Fry the eggplant on both sides until browned. If necessary, add another 1 liter of oil.
    Fry the eggplant on both sides until browned. If necessary, add another 1 liter of oil.
  7. Cut the eggplant across into large pieces.
    Cut the eggplant across into large pieces.
  8. And spread on pepper.
    And spread on pepper.
  9. Fry the meat together with the marinade over high heat for about 5 minutes - the liquid should completely evaporate. Heat up in a large-diameter frying pan or fry in portions - the meat should not be stewed!
    Fry the meat together with the marinade over high heat for about 5 minutes - the liquid should completely evaporate. Heat up in a large-diameter frying pan or fry in portions - the meat should not be stewed!
  10. Add the meat to the vegetables. Add chili rings and finely chopped herbs - I have coriander.
    Add the meat to the vegetables. Add chili rings and finely chopped herbs - I have coriander.
  11. Ready.
    Ready.
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