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 Salad with Peppers and Eggplant on the Grill Recipe
I love eggplants in any form, but it's a pity that when cooking they absorb a lot of oil, which negatively affects the figure. Delicious, fast and not greasy!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Peel the eggplants and cut them into thin slices. Fry on the grill (I have an electric grill).
    Peel the eggplants and cut them into thin slices. Fry on the grill (I have an electric grill).
  2. Sweet red pepper cut into slices and also fry on the grill.
    Sweet red pepper cut into slices and also fry on the grill.
  3. Cut the eggplant into strips.
    Cut the eggplant into strips.
  4. Pepper is also cut into strips and combine with eggplant.
    Pepper is also cut into strips and combine with eggplant.
  5. Chop the greens (take any of your choice), pass the garlic through the press and add to the pepper and eggplant.
    Chop the greens (take any of your choice), pass the garlic through the press and add to the pepper and eggplant.
  6. Season the salad with olive oil, soy sauce and rice vinegar. Mix well and let it brew for 20 minutes. You can serve it to the table! In general, the longer the salad is infused, the tastier it is.
    Season the salad with olive oil, soy sauce and rice vinegar. Mix well and let it brew for 20 minutes. You can serve it to the table! In general, the longer the salad is infused, the tastier it is.
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