Salad with fried Eggplant and fresh Tomatoes Recipe
Fresh and light salad with a beautiful serve. Very tasty!
Servings
3
Cook Time
50minutes
Servings
3
Cook Time
50minutes
Ingredients
Instructions
  1. Cut the eggplant into slices, sprinkle with plenty of salt and leave for 15 minutes. Rinse with cold water, squeeze. If your eggplant is not bitter, skip the procedure with salt.
  2. Fry in olive oil. We shift to a napkin, let it absorb excess fat.
  3. Cut the tomatoes into slices.
  4. Spread the vegetables on a plate, alternating cooled eggplants and tomatoes. Do not add salt.
  5. Preparing sauce. Mix finely chopped greens, sour cream or yogurt, about half a tsp of olive oil and the same amount of lemon juice, crushed garlic. Salt, try.
  6. Spread the sauce on top of the vegetables. Decorate with Basil.

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