Eggplant Snack Recipe
Eggplant season begins, they are always easy to prepare and always very tasty. This snack can be used as an independent dish, or as a side dish, you can take a barbecue picnic with you and even serve a salad on the festive table that your guests will like.
Servings 2
Cook Time 30 minutes
Ingredients
- 2 pieces Eggplant
- 2 pieces Tomatoes
- 1 bunch Dill
- 3 cloves Garlic
- 2 tablespoons Sunflower oil
- 1 tablespoon Soy sauce
- 1 tablespoon Vinegar (9%)
- 2 tablespoons Carrots (Korean, ready)
- Cilantro to taste
- Salt to taste
- Black pepper to taste
Instructions
- The salad is very easy to prepare.
- Cut the eggplants, season with salt and pepper and add 1 tbsp sunflower oil.
- I decided to cook 2 different salads, as I have some carrots left in Korean, so I cut the second eggplant into long slices.
- Also add salt, pepper and add 1 tablespoon of sunflower oil.
- Spread on a baking sheet and put in the oven for 15-20 minutes at a temperature of 180 degrees.
- While the eggplants are baking, chop the garlic and herbs.
- Garlic can be crushed with a knife, or you can use a garlic press. The greens are ready, we take the baked eggplants out of the oven.
- Put in a bowl.
- Add some herbs with garlic, soy sauce, 9% vinegar (can be replaced with lemon juice) and sunflower oil if desired, mix.
- Cut the tomatoes into large slices.
- Add more greens, mix, and the salad is ready.
- You can eat it right away, but you can let it brew, and then it will be even tastier.
- Now we add the other part of the eggplant to the carrots in Korean.
- In the sequel.
- Add the greens and mix.
- Because carrots in Korean already have soy sauce and sunflower oil, so there is nothing to add.
- Two different salads, two different flavors, I hope you like it.