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!
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
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.
  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.
  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.
  4. 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.
  6. Fry the eggplant on both sides until browned. If necessary, add another 1 liter of oil.
  7. Cut the eggplant across into large pieces.
  8. 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!
  10. Add the meat to the vegetables. Add chili rings and finely chopped herbs – I have coriander.
  11. Ready.
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