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Print Recipe
Eggplant Salad with Tomatoes and Garlic Recipe
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.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into cubes with the skin.
    Cut the eggplant into cubes with the skin.
  2. 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.
    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.
  3. Strain through a colander and leave for 2-3 minutes to drain the liquid.
    Strain through a colander and leave for 2-3 minutes to drain the liquid.
  4. Remove the seeds from the tomato and cut them into small slices.
    Remove the seeds from the tomato and cut them into small slices.
  5. Chop parsley. Pass the garlic cloves through a press. Add salt, pepper mixture to taste, vinegar, and olive oil.
    Chop parsley. Pass the garlic cloves through a press. Add salt, pepper mixture to taste, vinegar, and olive oil.
  6. Mix the salad and let it brew for about 2-3 minutes, so that the garlic flavor permeates all the ingredients.
    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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