Salad with Eggplant Recipe
The salad is good both warm and cold, suitable as a good side dish for meat and fish dishes. Very tasty salad.
Servings
3
Cook Time
25minutes
Servings
3
Cook Time
25minutes
Ingredients
Instructions
  1. Wash the eggplants, cut into small pieces, add salt and let stand for 15-20 minutes.
  2. Cut the carrots into strips, just like for pilaf.
  3. and fry in olive oil.
  4. Put the finished carrots in a suitable dish, rinse the eggplants under cold running water and dry them a little. Drizzle with olive oil and in the same pan where the carrots were fried, fry the eggplants until tender.
  5. Mix with carrots, and in the meantime, take care of the greens. Cut the onion into half rings.
  6. chop the rest, as for a salad.
  7. When the cabbage rolls cool down, add the cooked greens and tomatoes, season with finely chopped garlic and lemon juice (vinegar), salt and pepper to taste. If desired, you can add a little more roasted colored bell pepper, this will only add flavor and color to your salad…
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