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Print Recipe
Warm Eggplant Salad Recipe
When it gets cold on autumn evenings, a warm salad of eggplant, peppers and tomatoes is the best dish. Spicy and a little spicy it warms up perfectly and is suitable as a snack.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into large half-rings (segments), cover with salt and leave for 30 minutes to get the bitterness.
    Cut the eggplant into large half-rings (segments), cover with salt and leave for 30 minutes to get the bitterness.
  2. All the vegetables are immediately washed, cleaned and cut, because the dish is prepared quickly. Pepper and onion cut into thin strips, tomato quarters.
    All the vegetables are immediately washed, cleaned and cut, because the dish is prepared quickly. Pepper and onion cut into thin strips, tomato quarters.
  3. Wash off the eggplant, dry with a paper towel and fry in vegetable oil over high heat for 2 minutes.
    Wash off the eggplant, dry with a paper towel and fry in vegetable oil over high heat for 2 minutes.
  4. Next, put the onion and fry all 1 minute.
    Next, put the onion and fry all 1 minute.
  5. Add the bell pepper, stir, fry for 3 minutes.
    Add the bell pepper, stir, fry for 3 minutes.
  6. Add tomatoes, coriander and hot pepper flakes, stir, bring 3 minutes to readiness on medium heat.
    Add tomatoes, coriander and hot pepper flakes, stir, bring 3 minutes to readiness on medium heat.
  7. Finely chop the cilantro and garlic.
    Finely chop the cilantro and garlic.
  8. Turn off the fire, put cilantro, garlic, sprinkle with balsamic vinegar. Mix everything.
    Turn off the fire, put cilantro, garlic, sprinkle with balsamic vinegar. Mix everything.
  9. Serve the salad immediately warm. Bon appetit!
    Serve the salad immediately warm. Bon appetit!

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