And fried potatoes and eggplants fried many of us like in independent dishes. As part of this salad, there is one and the other, with the addition of salad pepper, onion, garlic, which gives the dish a more piquant taste. The salad is easy to prepare, tasty and hearty.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 3 pieces Eggplant
- 3 pieces Potato
- 1 piece Bulgarian pepper
- 2 pieces Egg
- 1 piece Onion
- 2 cloves garlic
- Greenery (to taste)
- Salt (to taste)
- Black pepper (to taste)
- 5 tablespoons Vegetable oil
- 1 tablespoon Flour
Ingredients
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Instructions
- Eggplant cut into slices, sprinkle them with salt and leave for an hour.
- Each piece of eggplant dipped in batter and fry on both sides until tender. For batter whisk eggs, add 1 tablespoon of flour and a little water. I did not salt the egg batter, as the eggplants are salty.
- Cut potatoes into strips and fry. It is better to take varieties of potatoes, so as not to fall apart when frying.
- Cut the salad pepper into strips.
- Fried potatoes in a cast iron pan.
- Slices of eggplant cut into strips. Mix eggplant with potatoes, add salad pepper, chopped a few sprigs of parsley, dill, chopped onion, garlic. I salted the potatoes when frying. If anyone needs a little salt, then add the salt. Poperchit. Salad's ready.
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