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Print Recipe
Eggplant Salad with Mushrooms Recipe
A simple salad, but very tasty and satisfying. Very tasty snack.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the eggplant, peel and cut it into thin strips.
    Wash the eggplant, peel and cut it into thin strips.
  2. Fry in vegetable oil, season with salt and pepper. A minute before cooking, add the garlic, crushed through a press.
    Fry in vegetable oil, season with salt and pepper. A minute before cooking, add the garlic, crushed through a press.
  3. Cool the eggplant, put it in a salad bowl, add the mushrooms and finely chopped basil.
    Cool the eggplant, put it in a salad bowl, add the mushrooms and finely chopped basil.
  4. Prepare the dressing. In a bowl, combine the red wine vinegar, soy sauce, mustard and olive oil. Beat until smooth.
    Prepare the dressing. In a bowl, combine the red wine vinegar, soy sauce, mustard and olive oil. Beat until smooth.
  5. Season the salad and sprinkle with chopped coriander before serving.
    Season the salad and sprinkle with chopped coriander before serving.

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