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

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