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 Salad with Eggplant and Carrots Recipe
An extremely delicious and at the same time simple salad. Spicy, juicy, fragrant.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplants and cut them into medium cubes like onions. Fry first on high heat, then reduce the heat and fry the vegetables until tender. Put the finished eggplants and onions in a colander to remove excess oil. Meanwhile, grate the carrots on a coarse grater. Add garlic, ground cumin and mayonnaise passed through the press. Mix it.
    Peel the eggplants and cut them into medium cubes like onions. Fry first on high heat, then reduce the heat and fry the vegetables until tender. Put the finished eggplants and onions in a colander to remove excess oil. Meanwhile, grate the carrots on a coarse grater. Add garlic, ground cumin and mayonnaise passed through the press. Mix it.
  2. Add salt, seasoning and suneli to the cooled eggplants and mix well. In a salad bowl, put the eggplants in the center and carrots in a circle.
    Add salt, seasoning and suneli to the cooled eggplants and mix well. In a salad bowl, put the eggplants in the center and carrots in a circle.
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