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Print Recipe
Vegetable Salad Recipe
Delicious, hearty salad with eggplant and vegetables. Moderately piquant, interesting. Help yourself.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the eggplant into slices or half slices. Fry in vegetable oil. Put the finished eggplants on paper towels to remove the excess oil. Tomatoes cut into slices, pepper strips. Cut the pickled cucumbers into small cubes. Add the cooled eggplants to the salad.
    Cut the eggplant into slices or half slices. Fry in vegetable oil. Put the finished eggplants on paper towels to remove the excess oil. Tomatoes cut into slices, pepper strips. Cut the pickled cucumbers into small cubes. Add the cooled eggplants to the salad.
  2. Garlic pass through the press, chop the greens. Cut the olives into small circles. Add salt, pepper, and oil. Mix the salad.
    Garlic pass through the press, chop the greens. Cut the olives into small circles. Add salt, pepper, and oil. Mix the salad.

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