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Print Recipe
Eggplant Salad Recipe
Simple, not troublesome, satisfying and very delicious salad. Very tasty salad.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the onion into half rings and marinate for 20 minutes in cold water (100 ml) with Apple cider vinegar and sugar. Meanwhile, peel the eggplants and cut them into half slices. Fry in vegetable oil until tender. Put the eggplants on paper towels to remove excess oil.
    Cut the onion into half rings and marinate for 20 minutes in cold water (100 ml) with Apple cider vinegar and sugar. Meanwhile, peel the eggplants and cut them into half slices. Fry in vegetable oil until tender. Put the eggplants on paper towels to remove excess oil.
  2. Put diced tomatoes in a salad bowl, as well as eggs. Squeeze the onion and add to the salad along with the cooled eggplants. Add salt, ground pepper and if necessary olive oil. Mix the salad.
    Put diced tomatoes in a salad bowl, as well as eggs. Squeeze the onion and add to the salad along with the cooled eggplants. Add salt, ground pepper and if necessary olive oil. Mix the salad.

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