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 Salad to Meat Recipe
This salad of baked eggplant with tomatoes and pickled onions is perfect for kebabs, chops and other portioned dishes of lamb or pork. As a side dish and appetizer.
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. 1. Wash/dry the vegetables/herbs. Cut the onion into half rings. 2. Marinate the onion. While we are preparing everything else, it will reach the "condition". In the layout, I indicated 4 tbsp.l., you are looking at the size of the bulb. Remember that the blue onion will lose a little color, white - the taste will be softer. Dilute the 9% vinegar 1:1 and season with chopped onion. We leave it to better times.
    1. Wash/dry the vegetables/herbs. Cut the onion into half rings. 2. Marinate the onion. While we are preparing everything else, it will reach the "condition". In the layout, I indicated 4 tbsp.l., you are looking at the size of the bulb. Remember that the blue onion will lose a little color, white - the taste will be softer. Dilute the 9% vinegar 1:1 and season with chopped onion. We leave it to better times.
  2. 3. Cut eggplants into four to six parts (I never soak eggplants, this unique bitterness is lost, if you consider it unacceptable - soak in salt water for 10-15 minutes). 4. Next, we need to prepare them. Fry or bake in the oven. I usually lubricate the brush with oil (olive oil or any other), and then salt (if soaked, do not salt!). Bake on a baking sheet / in a mold. You can fry in a frying pan until cooked. Baked eggplant has fewer calories, less oil. I choose you.
    3. Cut eggplants into four to six parts (I never soak eggplants, this unique bitterness is lost, if you consider it unacceptable - soak in salt water for 10-15 minutes). 4. Next, we need to prepare them. Fry or bake in the oven. I usually lubricate the brush with oil (olive oil or any other), and then salt (if soaked, do not salt!). Bake on a baking sheet / in a mold. You can fry in a frying pan until cooked. Baked eggplant has fewer calories, less oil. I choose you.
  3. 5. Cut the tomatoes into 4-6 slices. Chop the greens as you are used to. Eggplant is very friendly with him. If you can't stand the taste/smell of cilantro and regan, just add the herbs you like (I even added basil from the pan). In this photo, already baked eggplants and all the ingredients.
    5. Cut the tomatoes into 4-6 slices. Chop the greens as you are used to. Eggplant is very friendly with him. If you can't stand the taste/smell of cilantro and regan, just add the herbs you like (I even added basil from the pan). In this photo, already baked eggplants and all the ingredients.
  4. 6. Now mix all this happiness in a salad bowl (eggplants should cool down). Do not add oil, oiled eggplants will be enough. I do not try to squeeze the onion from the marinade. Diluted vinegar also plays an important role.Now the salad needs to stand for 10 minutes.
    6. Now mix all this happiness in a salad bowl (eggplants should cool down). Do not add oil, oiled eggplants will be enough. I do not try to squeeze the onion from the marinade. Diluted vinegar also plays an important role.Now the salad needs to stand for 10 minutes.
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