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Print Recipe
Eggplant Snack Recipe
Eggplant season begins, they are always easy to prepare and always very tasty. This snack can be used as a separate dish, or as a side dish, you can take with you on a picnic to barbecue and even on the holiday table a salad like your guests.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Salad is very easy to prepare.
    Salad is very easy to prepare.
  2. Cut eggplant, salt, pepper and add 1 tbsp sunflower oil.
    Cut eggplant, salt, pepper and add 1 tbsp sunflower oil.
  3. I decided to make 2 different salads, as I have some carrots left in Korean, so I cut the second eggplant into long slices.
    I decided to make 2 different salads, as I have some carrots left in Korean, so I cut the second eggplant into long slices.
  4. Also salt, pepper and add 1 tablespoon of sunflower oil.
    Also salt, pepper and add 1 tablespoon of sunflower oil.
  5. Spread on a baking sheet and in the oven for 15-20 minutes at 180 degrees.
    Spread on a baking sheet and in the oven for 15-20 minutes at 180 degrees.
  6. While the eggplants are baked, cut the garlic and herbs.
    While the eggplants are baked, cut the garlic and herbs.
  7. Garlic can be chopped with a knife, and you can use a garlic press. Greens is ready, take out the baked eggplant from the oven.
    Garlic can be chopped with a knife, and you can use a garlic press. Greens is ready, take out the baked eggplant from the oven.
  8. Put in a bowl.
    Put in a bowl.
  9. Add some greens with garlic, soy sauce, vinegar 9% (can be replaced with lemon juice) and sunflower oil if desired, mix.
    Add some greens with garlic, soy sauce, vinegar 9% (can be replaced with lemon juice) and sunflower oil if desired, mix.
  10. Cut tomatoes into large slices.
    Cut tomatoes into large slices.
  11. More greens, mix, and the salad is ready.
    More greens, mix, and the salad is ready.
  12. It can be eaten immediately, but you can give it to infuse and then it will be even tastier.
    It can be eaten immediately, but you can give it to infuse and then it will be even tastier.
  13. Now the other part of the eggplant add to the carrots in Korean.
    Now the other part of the eggplant add to the carrots in Korean.
  14. Further.
    Further.
  15. Greens and mix.
    Greens and mix.
  16. Since carrots in Korean already have soy sauce and sunflower oil, so nothing to add.
    Since carrots in Korean already have soy sauce and sunflower oil, so nothing to add.
  17. Two different salads, two different flavors, hope you like it.
    Two different salads, two different flavors, hope you like it.

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