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
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Cut off the tails of eggplants, cut lengthwise with a thickness of 3-5 mm, add salt for 30 minutes.
  2. 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.
  3. 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.
  4. Fry in 1 tablespoon of vegetable oil over high heat, stirring constantly.
  5. Carrots are cut and fried – do not fry!!! 1 tbsp vegetable oil.
  6. Put the pickled pepper and onion in a salad bowl.
  7. 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.
  8. Ready.
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