Simple and delicious salad. In the season of eggplant prepare various salads with them-and spicy and spicy and spicy, it seems, and sets of vegetables are almost the same and spices, and slightly changed the proportions or method of preparation, and the new taste of the salad is ready! In salad all vegetables thermally not processed, except eggplant, least butter.
The eggplant cut off the tails, cut along the thickness of 3-5 mm, pour salt for 30 minutes.
Finely chop the onion and bell pepper, add a teaspoon of salt and sugar, pour in the balsamic, add black pepper, mash well with your hands and remove for an hour.
Rinse the eggplant from the salt and send it to the microwave for 3 minutes – or just boil for a minute in boiling water and squeeze-the eggplant will take a minimum of oil when frying and cook quickly.
Fry in 1 tbsp vegetable oil over high heat, stirring constantly.
Carrots cut and fry-do not fry!!! 1 tbsp vegetable oil.
In a salad bowl, put the marinated peppers with onions.
They lay out the eggplant, to taste a few rings of chili pepper, carrots, squeeze the garlic and put the chopped greens.
Mix, taste for salt, adjust to your taste.