| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 4 twig Green Onion
- 1 piece Tomato
- 1/2 pieces Bulgarian pepper
- 1 clove garlic
- 1 teaspoon olive oil
- 1 tablespoon Lemon juice
- Black pepper, salt to taste
- 15 pieces Green olives
Ingredients
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Instructions
- Cut the eggplant into circles and fry in vegetable oil on both sides. Put the finished eggplant on paper napkins to remove excess oil.
- In a salad bowl, put the olives, cut the tomato into thin slices, and pepper into straws.
- Finely chop the onion, add oil and salt and pepper. Finely chop the garlic, add the lemon juice and eggplant. Mix the salad and put it in the refrigerator for 20-30 minutes.
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