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Print Recipe
Eggplant Snacks Recipe
I want to offer eggplant lovers another salad appetizer. Moderately spicy, eggplant is perfect for meat, chicken and as an independent dish. And how well the salad goes with kebabs!
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cut eggplants into cubes or circles and fry in vegetable oil. Place on a paper towel to get rid of excess oil.
    Cut eggplants into cubes or circles and fry in vegetable oil. Place on a paper towel to get rid of excess oil.
  2. Cut the onion lengthwise and fry in the oil, stirring, until the first Golden feathers appear.
    Cut the onion lengthwise and fry in the oil, stirring, until the first Golden feathers appear.
  3. Chop the chili pepper finely and add to the onion. Stir. Put it on a paper towel to remove excess oil as much as possible.
    Chop the chili pepper finely and add to the onion. Stir. Put it on a paper towel to remove excess oil as much as possible.
  4. Add vinegar, sugar, salt, finely chopped garlic and herbs to the onion. Mix everything thoroughly.
    Add vinegar, sugar, salt, finely chopped garlic and herbs to the onion. Mix everything thoroughly.
  5. Lay out layers of onion-eggplant-onion-eggplant. Eggplants can be lightly salted.
    Lay out layers of onion-eggplant-onion-eggplant.
Eggplants can be lightly salted.
  6. The final layer is a bow. Send it to the refrigerator to brew for a while. Sprinkle with herbs before serving.
    The final layer is a bow.
Send it to the refrigerator to brew for a while.
Sprinkle with herbs before serving.

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