Quick and delicious salad. We use boiled eggplants - this is useful. The salad can be served for meat or fish dishes, or used as a side dish. A wonderful snack in the autumn period. When the salad cools down, it becomes even tastier, and the vegetables absorb the entire marinade.
Instructions
- Cut the eggplant into cubes with the skin.
- Place the eggplant in a saucepan or saucepan, add salt and pour boiling water, boil for 5-10 minutes. It is necessary that the eggplant gave up its bitterness, became less dense, but did not boil.
- Strain through a colander and leave for 2-3 minutes to drain the liquid.
- Remove the seeds from the tomato and cut them into small slices.
- Chop parsley. Pass the garlic cloves through a press. Add salt, pepper mixture to taste, vinegar, and olive oil.
- Mix the salad and let it brew for about 2-3 minutes, so that the garlic flavor permeates all the ingredients.
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