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Print Recipe
Salad with fried Eggplant and fresh Tomatoes Recipe
Fresh and light salad with a beautiful serve. Very tasty and elegant dish turned out!
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
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.
    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.
    Fry in olive oil. We shift to a napkin, let it absorb excess fat.
  3. Cut the tomatoes into slices.
    Cut the tomatoes into slices.
  4. Spread the vegetables on a plate, alternating cooled eggplants and tomatoes. Do not add salt.
    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.
    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. Cool before serving.
    Spread the sauce on top of the vegetables. Decorate with Basil. Cool before serving.

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