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Print Recipe
Salad with Beetroot and Eggplant Recipe
I offer a great salad option for everyday or festive dinner. It is prepared quickly and simply, but it turns out delicious and satisfying!!!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the eggplant, cut into circles. Soak in cold, salted water for 20 minutes to remove excess bitterness. Then dry with a paper towel.
    Wash the eggplant, cut into circles. Soak in cold, salted water for 20 minutes to remove excess bitterness. Then dry with a paper towel.
  2. Fry the eggplant on both sides until Golden brown in vegetable (or olive) oil.
    Fry the eggplant on both sides until Golden brown in vegetable (or olive) oil.
  3. Transfer to a dish covered with napkins to absorb excess oil. Then cut into cubes.
    Transfer to a dish covered with napkins to absorb excess oil. Then cut into cubes.
  4. Peel the beets and cut them into cubes.
    Peel the beets and cut them into cubes.
  5. Chop the walnuts in a blender.
    Chop the walnuts in a blender.
  6. Mix cottage cheese with sour cream.
    Mix cottage cheese with sour cream.
  7. Combine eggplant, beetroot, cottage cheese with sour cream, walnuts and garlic, squeezed through a press. If desired, add salt and your favorite herbs.
    Combine eggplant, beetroot, cottage cheese with sour cream, walnuts and garlic, squeezed through a press.
If desired, add salt and your favorite herbs.
  8. Serve the salad with a cooking ring. Sprinkle with cheese, grated on a fine grater.
    Serve the salad with a cooking ring. Sprinkle with cheese, grated on a fine grater.

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