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
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. The salad is very easy to prepare.
  2. Cut the eggplants, season with salt and pepper and add 1 tbsp sunflower oil.
  3. I decided to cook 2 different salads, as I have some carrots left in Korean, so I cut the second eggplant into long slices.
  4. Also add salt, pepper and add 1 tablespoon of sunflower oil.
  5. Spread on a baking sheet and put in the oven for 15-20 minutes at a temperature of 180 degrees.
  6. While the eggplants are baking, chop the garlic and herbs.
  7. 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.
  8. Put in a bowl.
  9. Add some herbs with garlic, soy sauce, 9% vinegar (can be replaced with lemon juice) and sunflower oil if desired, mix.
  10. Cut the tomatoes into large slices.
  11. Add more greens, mix, and the salad is ready.
  12. You can eat it right away, but you can let it brew, and then it will be even tastier.
  13. Now we add the other part of the eggplant to the carrots in Korean.
  14. In the sequel.
  15. Add the greens and mix.
  16. Because carrots in Korean already have soy sauce and sunflower oil, so there is nothing to add.
  17. Two different salads, two different flavors, I hope you like it.
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