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