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Print Recipe
 Salad with Eggplant "Homemade" Recipe
Delicious, simple, hearty, but not heavy salad. Harmonious and moderately spicy.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplant and cut into medium cubes. Fry until tender, and throw in a colander to remove excess oil. Put the cooled eggplant in a salad bowl. Add the tomato cut into medium cubes and finely chopped herbs. Cut the onion into half rings.
    Peel the eggplant and cut into medium cubes. Fry until tender, and throw in a colander to remove excess oil. Put the cooled eggplant in a salad bowl. Add the tomato cut into medium cubes and finely chopped herbs. Cut the onion into half rings.
  2. Add spices, vinegar, and garlic passed through a press. Put the olives and walnuts rolled in a meat grinder or crushed in a blender. Mix the salad.
    Add spices, vinegar, and garlic passed through a press. Put the olives and walnuts rolled in a meat grinder or crushed in a blender. Mix the salad.

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