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 Warm Salad to Barbecue Recipe
Visiting my beloved aunt, I tried this salad, in fact, very simple and insanely delicious. If you have a task in the vegetable season to diversify the table - this is an excellent and budget option. It is delicious both in the heat and in the cold.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Eggplants should be cleaned and cut into 0.5 cm thick plates.
    Eggplants should be cleaned and cut into 0.5 cm thick plates.
  2. Leave in salted water for 30 minutes.
    Leave in salted water for 30 minutes.
  3. In the meantime, cut all the vegetables arbitrarily as you like, I like large cuts in such dishes.
    In the meantime, cut all the vegetables arbitrarily as you like, I like large cuts in such dishes.
  4. We fry eggplants in vegetable oil on a fire above average, until ready, I used an electric grill, because I wanted characteristic stripes. We put it on a dish (we don't salt it, because we already had eggplants in salted water for half an hour). In a separate frying pan, fry the onion over high heat for 2-3 minutes, add the remaining vegetables and over high heat, with the addition of oil, stirring constantly, bring the vegetables to the state of "al dente", that is, the vegetables are almost ready, but crunchy, add sugar. At the end, add the tomato slices, as soon as they become a little softer, remove from the heat, add salt.
    We fry eggplants in vegetable oil on a fire above average, until ready, I used an electric grill, because I wanted characteristic stripes. We put it on a dish (we don't salt it, because we already had eggplants in salted water for half an hour). In a separate frying pan, fry the onion over high heat for 2-3 minutes, add the remaining vegetables and over high heat, with the addition of oil, stirring constantly, bring the vegetables to the state of "al dente", that is, the vegetables are almost ready, but crunchy, add sugar. At the end, add the tomato slices, as soon as they become a little softer, remove from the heat, add salt.
  5. Finely chop the parsley. Put the vegetables on the eggplant, sprinkle with chopped parsley (or coriander, if you want), leave to soak for 10 minutes. Serve warm to the barbecue. It is a completely independent dish, delicious and cold, so you can prepare it in advance and take it with you on a picnic. Heat it easily on the grill, wrapped in foil.
    Finely chop the parsley. Put the vegetables on the eggplant, sprinkle with chopped parsley (or coriander, if you want), leave to soak for 10 minutes. Serve warm to the barbecue. It is a completely independent dish, delicious and cold, so you can prepare it in advance and take it with you on a picnic. Heat it easily on the grill, wrapped in foil.
  6. Ready!
    Ready!
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