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Print Recipe
Salad with Eggplant and pickled Onion Recipe
The highlight of this salad is pickled onions. It turns out very tasty and bright. This onion is perfect for salads, but also as an independent snack is also good! The onion marinade also serves as a salad dressing. The salad turns out to be hearty and at the same time not heavy.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. The first step is to marinate the onion. In a bowl, mix all the ingredients for the marinade sauce. Cut the onion into half rings and leave in the marinade for at least an hour.
    The first step is to marinate the onion. In a bowl, mix all the ingredients for the marinade sauce. Cut the onion into half rings and leave in the marinade for at least an hour.
  2. Mix the arugula with the pickled onion and the sauce from under it. The number of onions is based on your taste.
    Mix the arugula with the pickled onion and the sauce from under it. The number of onions is based on your taste.
  3. Cherry tomatoes cut into quarters or halves, olives (I have stuffed with lemon) cut in half. Add to salad
    Cherry tomatoes cut into quarters or halves, olives (I have stuffed with lemon) cut in half. Add to salad
  4. Cut the eggplants into semicircles, add salt and leave on a paper towel for 5-10 minutes. Then blot the moisture that has appeared, so the eggplants will absorb less oil when frying and will not be bitter. Fry the eggplant until tender.
    Cut the eggplants into semicircles, add salt and leave on a paper towel for 5-10 minutes. Then blot the moisture that has appeared, so the eggplants will absorb less oil when frying and will not be bitter. Fry the eggplant until tender.
  5. Add the eggplant to the salad, mix it and serve.
    Add the eggplant to the salad, mix it and serve.

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