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Print Recipe
Warm Eggplant Salad Recipe
When it gets cold on autumn evenings, a warm eggplant, pepper and tomato salad is the best dish. Spicy and slightly 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 leave the bitterness.
    Cut the eggplant into large half-rings (segments), cover with salt and leave for 30 minutes to leave 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 the eggplant, dry it with a paper towel and fry it in vegetable oil over high heat for 2 minutes.
    Wash the eggplant, dry it with a paper towel and fry it in vegetable oil over high heat for 2 minutes.
  4. Next, put the onion and fry everything for 1 minute.
    Next, put the onion and fry everything for 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, mix, bring 3 minutes to readiness on medium heat.
    Add tomatoes, coriander and hot pepper flakes, mix, bring 3 minutes to readiness on medium heat.
  7. Finely chop the coriander and garlic.
    Finely chop the coriander and garlic.
  8. Turn off the fire, put coriander, garlic, sprinkle with balsamic vinegar. Mix everything together.
    Turn off the fire, put coriander, garlic, sprinkle with balsamic vinegar. Mix everything together.
  9. Serve the salad immediately warm.
    Serve the salad immediately warm.

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