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Print Recipe
Salad with Eggplant and fried Cucumbers Recipe
Very tasty, interesting and colorful salad. balanced to taste, non-trivial. Very tasty salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the eggplant into slices and fry in vegetable oil on both sides. Place the eggplant on a napkin to drain the excess oil. cucumbers cut into circles and fry on both sides in the same oil where the eggplant was fried. place the fried cucumbers on a plate.
    Cut the eggplant into slices and fry in vegetable oil on both sides. Place the eggplant on a napkin to drain the excess oil. cucumbers cut into circles and fry on both sides in the same oil where the eggplant was fried. place the fried cucumbers on a plate.
  2. In a salad bowl, put the eggplant, tomatoes cut into slices and pepper chop into strips.
    In a salad bowl, put the eggplant, tomatoes cut into slices and pepper chop into strips.
  3. Add a drop of olive oil, salt, ajika and balsamic vinegar. Put the fried cucumbers. Finely chop the onion, chop the garlic with a knife. Gently mix the salad and send it to the refrigerator for 20 minutes, so that all the components "make friends" and the salad is infused.
    Add a drop of olive oil, salt, ajika and balsamic vinegar. Put the fried cucumbers. Finely chop the onion, chop the garlic with a knife. Gently mix the salad and send it to the refrigerator for 20 minutes, so that all the components "make friends" and the salad is infused.

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