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Print Recipe
The Salad-Appetizer of Eggplant Recipe
I offer a simple recipe for eggplant and pepper salad. The dish is prepared for a short time, does not require much effort. The result will certainly please you!
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Chop the onion coarsely, and pepper as well. Fry over high heat, stirring, for about 1 minute. Remove from the pan.
    Chop the onion coarsely, and pepper as well. Fry over high heat, stirring, for about 1 minute. Remove from the pan.
  2. In the same oil, fry the eggplant, cut into cubes. Remove on napkins to get rid of excess oil.
    In the same oil, fry the eggplant, cut into cubes. Remove on napkins to get rid of excess oil.
  3. Prepare the dressing. Chop the parsley and garlic finely, tomatoes into thin slices, add allspice, dry Basil, olive oil (optional), salt and sugar.
    Prepare the dressing. Chop the parsley and garlic finely, tomatoes into thin slices, add allspice, dry Basil, olive oil (optional), salt and sugar.
  4. Mix everything together.
    Mix everything together.
  5. Add the dressing to the vegetables and mix thoroughly. Allow to infuse for a while.
    Add the dressing to the vegetables and mix thoroughly. Allow to infuse for a while.

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