Eggplant Salad Recipe
This salad is versatile – hot as the main dish, cold as an appetizer. Spicy, fresh, meat and vegetable, it will appeal to lovers of eggplant!
Cook Time
30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the meat into thin, long strips. Add the soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut very thinly into plates, mix and remove for 30 minutes.
  2. Cut the eggplant into strips lengthwise, at least 0.5 cm thick. Add a little salt and put in the microwave for 4 minutes. Thus, eggplants will not absorb a lot of oil when roasting. After the signal to get and dry.
  3. I had fresh-cut peppers and fresh. Fresh cut into long strips. Spread the frozen pepper on a pan heated with 1 St l 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. Spread the pepper in a container (leave the oil in the pan after frying), cut the tomato into cubes on the pepper – I had cherries.
  6. Fry the eggplants until browned on both sides. If necessary, add another 1 tbsp of oil.
  7. Cut the eggplant into large pieces across.
  8. And spread to the pepper.
  9. The meat along with the marinade is fried on high heat for about 5 minutes – the liquid should completely evaporate. Large-diameter frying pan or fry in portions – the meat should not be stewed!
  10. Add the meat to the vegetables. Add the chili rings and chopped herbs – I have coriander. Mix and spread in a salad bowl and sprinkle with nuts.
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