Salad with Eggplant and Nut Dressing Recipe
Very tasty, fragrant and hearty salad without mayonnaise. Quite spicy and piquant. With a rich nasty taste.
Ingredients
Instructions
  1. Peel the eggplant and cut into cubes, pepper into strips. Fry the eggplant and pepper in a sufficient amount of vegetable oil. Eggplants do not need to be soaked and pre-soaked in salt. Grate boiled eggs on a coarse grater, chop the greens, cut the tomato into circles.
  2. Pass the peeled nuts through a fine sieve of a meat grinder or use a blender. Add to the nuts adjika, suneli, salt and garlic, grated on a coarse grater. Pour in the boiled chilled water and mix our sauce thoroughly with a spoon. The consistency resembles sour cream. You can add some more water if you want to get a more liquid sauce. Adjust the amount of adjika yourself, we like it to be sharper.
  3. Cool the finished eggplants with pepper and, taking out a slotted spoon, add to the salad. Season the salad with nut sauce and mix gently. Let the salad brew for at least half an hour. Lettuce leaves can be used to serve on the table.
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