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 Salad with Eggplant Recipe
Very, very interesting combination! The salad turned out with a delicate and refined taste. No garlic and vinegar, everything is simple and unusual. Try it? This amount of ingredients makes a small portion of salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Prepare the vegetables-eggplant cut into round pieces 1 cm thick and 4 parts. Cut the onion into quarters thinly. Pepper strips. Cut the plums in half.
    Prepare the vegetables-eggplant cut into round pieces 1 cm thick and 4 parts. Cut the onion into quarters thinly. Pepper strips. Cut the plums in half.
  2. Fry the pepper on a high heat for 2-3 minutes on a minimum amount of vegetable oil.
    Fry the pepper on a high heat for 2-3 minutes on a minimum amount of vegetable oil.
  3. Fry the eggplant in a minimum amount of vegetable oil for 3 -4 minutes.
    Fry the eggplant in a minimum amount of vegetable oil for 3 -4 minutes.
  4. Sprinkle the onion with sugar and fry in a minimum amount of vegetable oil.
    Sprinkle the onion with sugar and fry in a minimum amount of vegetable oil.
  5. Put the fried vegetables in a salad bowl. Last fry the plums for 2-3 minutes, without defrosting, in a small amount of oil. Spread the plums with the rest of the vegetables.
    Put the fried vegetables in a salad bowl. Last fry the plums for 2-3 minutes, without defrosting, in a small amount of oil. Spread the plums with the rest of the vegetables.
  6. Salt. Pepper. Sprinkle with chopped herbs.
    Salt. Pepper. Sprinkle with chopped herbs.
  7. Mix, adjust for salt and pepper and put in the refrigerator for 3-4 hours. Serve chilled.
    Mix, adjust for salt and pepper and put in the refrigerator for 3-4 hours. Serve chilled.
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