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Print Recipe
Salad with Eggplant and fried Cucumbers Recipe
Very tasty, interesting and colorful salad. Balanced to taste, non-trivial.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into circles and fry in vegetable oil on both sides. Put the eggplants on a napkin to remove excess oil. Cucumbers cut into circles and fry on both sides in the same oil where the eggplant was fried. Put the fried cucumbers on a plate.
    Cut the eggplant into circles and fry in vegetable oil on both sides. Put the eggplants on a napkin to remove excess oil. Cucumbers cut into circles and fry on both sides in the same oil where the eggplant was fried. Put the fried cucumbers on a plate.
  2. In a salad bowl, put the eggplant, tomatoes cut into slices and chop the pepper into strips.
    In a salad bowl, put the eggplant, tomatoes cut into slices and chop the pepper into strips.
  3. Add a drop of olive oil, salt, ajika and balsamic vinegar. Lay out the fried cucumbers. Finely chop the onion and chop the garlic with a knife. Carefully 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. Lay out the fried cucumbers. Finely chop the onion and chop the garlic with a knife. Carefully 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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