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Print Recipe
Eggplant Salad "Tenderness" Recipe
How do you look at making a delicious, light salad with just three ingredients? Cooking this delicious salad will not take you much time. Its lightness and taste will not leave you indifferent.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Clean the eggplant from the skin (it is not necessary to soak the eggplant in water, because the bitterness is contained only in those eggplants that grow in the open ground, at this time, eggplants that are sold in stores grow in a greenhouse, and do not contain bitterness), cut into pieces.
    Clean the eggplant from the skin (it is not necessary to soak the eggplant in water, because the bitterness is contained only in those eggplants that grow in the open ground, at this time, eggplants that are sold in stores grow in a greenhouse, and do not contain bitterness), cut into pieces.
  2. Salt the eggplant and fry it in a pan with the addition of olive oil until Golden brown. Spread on a plate, add a finely chopped garlic clove.
    Salt the eggplant and fry it in a pan with the addition of olive oil until Golden brown. Spread on a plate, add a finely chopped garlic clove.
  3. Cut the bread into slices, cut off the crusts from all sides, cut into pieces like crackers. Fry in a pan with the addition of olive oil.
    Cut the bread into slices, cut off the crusts from all sides, cut into pieces like crackers. Fry in a pan with the addition of olive oil.
  4. Collect our salad: mix the eggplant with crackers, cut the tomatoes into halves, combine all the ingredients with mayonnaise. stir. I formed the salad with an iron ring, added some greens, and a couple of sprats for decoration.
    Collect our salad: mix the eggplant with crackers, cut the tomatoes into halves, combine all the ingredients with mayonnaise. stir. I formed the salad with an iron ring, added some greens, and a couple of sprats for decoration.

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