Eggplant Salad with Tomatoes and Garlic Recipe
Quick and delicious salad. We use boiled eggplant - it's useful. Salad can be served with meat or fish dishes, as well as used as a side dish. A wonderful snack in the autumn period. When the salad cools down, it will become even tastier, and the vegetables will absorb the whole marinade.
Servings 2
Cook Time 15 minutes
Instructions
- Cut the eggplant into cubes together with the skin.
- Put the eggplants in a saucepan or saucepan, add salt and pour boiling water, cook for 5-10 minutes. This is necessary so that the eggplants give up their bitterness, become less dense, but do not boil.
- Strain through a colander and leave for 2-3 minutes to drain the liquid.
- Remove the seeds from the tomato and cut it into small slices.
- Finely chop the parsley. Pass the garlic cloves through the press. Add salt, pepper mixture to taste, vinegar and olive oil.
- Stir the salad and let it brew for about 2-3 minutes so that the garlic flavor permeates all the ingredients.