Vegetable Salad with Eggplant Recipe
A simple and delicious salad. In the eggplant season, various salads are prepared with them - both spicy and spicy, it seems, and the sets of vegetables are almost the same, and spices, and the proportions or cooking method have changed a little, and a new taste of salad is ready! In the salad, all vegetables that are not thermally processed, except eggplants, put butter.
Servings 4
Cook Time 40 minutes
Ingredients
- 500 gram Eggplant
- 1 piece Carrot
- 2 pieces Bulgarian pepper
- 3 cloves Garlic
- 1 piece Onion
- 2 tablespoons Vegetable oil
- Sugar to taste
- Salt to taste
- Black pepper to taste
- 1.5 tablespoons Balsamic
- Greens to taste
- Chilli pepper to taste
Instructions
- Cut off the tails of eggplants, cut lengthwise with a thickness of 3-5 mm, add salt for 30 minutes.
- Finely chop the onion and bell pepper, add a teaspoon of salt and sugar, pour in the balsamic, add ground black pepper, mash well with your hands and remove for an hour.
- Rinse the eggplants from the salt and send them to the microwave for 3 minutes - or just boil for a minute in boiling water and squeeze - the eggplants will consume a minimum of oil during frying and cook quickly.
- Fry in 1 tablespoon of vegetable oil over high heat, stirring constantly.
- Carrots are cut and fried - do not fry!!! 1 tbsp vegetable oil.
- Put the pickled pepper and onion in a salad bowl.
- We spread eggplants on them, to taste a few rings of chili pepper, carrots, squeeze out garlic and put chopped greens. Stir, add salt, season to your liking.
- Ready.