Salad with Eggplant and fried Cucumbers Recipe
Very tasty, interesting and colorful salad. Balanced to taste, non-trivial.
Cook Time
25minutes
Cook Time
25minutes
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.
  2. 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.
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