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

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