Warm Eggplant Salad Recipe
On autumn evenings, when it gets cold, the best dish will be a warm salad of eggplant, pepper and tomatoes. Spicy and a little spicy, it warms up perfectly and is suitable as a snack.
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. Cut the eggplant into large half rings (slices), add salt and leave for 30 minutes to remove 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.
  3. Wash the eggplants, dry them with a paper towel and fry them in vegetable oil over high heat for 2 minutes.
  4. Next, put the onion and fry everything for 1 minute.
  5. Add the bell pepper, stir, fry for 3 minutes.
  6. Add tomatoes, coriander and hot pepper flakes, stir, and bring to a boil for 3 minutes over medium heat.
  7. Finely chop the cilantro and garlic.
  8. Turn off the heat, put cilantro, garlic, sprinkle with balsamic vinegar. Mix everything together.
  9. Serve the salad immediately warm. Enjoy your meal!
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