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 Warm Salad with Spatulas of Young Peas Recipe
this summer, a lot of peas have grown in the country and I, for once, did not miss the stage of the blades. I made a salad out of them. Try to cook and you.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Serbian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Serbian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. At the shoulder blades, cut off the tips and remove the hard vein. Fill the spatulas with cold water, bring to a boil and cook over low heat for 10 minutes. Then drain the water and immediately lower the blades into very cold water (I added ice).
    At the shoulder blades, cut off the tips and remove the hard vein. Fill the spatulas with cold water, bring to a boil and cook over low heat for 10 minutes. Then drain the water and immediately lower the blades into very cold water (I added ice).
  2. Finely chop the onion, carrot and celery into strips.
    Finely chop the onion, carrot and celery into strips.
  3. Peel the eggplants, cut into cubes, add salt and set aside for 20-30 minutes. Then rinse with cold water and gently squeeze.
    Peel the eggplants, cut into cubes, add salt and set aside for 20-30 minutes. Then rinse with cold water and gently squeeze.
  4. Lightly fry the onion in vegetable oil, until transparent, put it in a small, preferably wide, saucepan. Cover and store in a warm place.
    Lightly fry the onion in vegetable oil, until transparent, put it in a small, preferably wide, saucepan. Cover and store in a warm place.
  5. In the same oil, fry the carrots with celery until soft, add to the onion.
    In the same oil, fry the carrots with celery until soft, add to the onion.
  6. Add a little oil to the pan and fry the eggplants.
    Add a little oil to the pan and fry the eggplants.
  7. Add the pea spatulas to it and fry everything together a little more.
    Add the pea spatulas to it and fry everything together a little more.
  8. Put it to the onion with vegetables. Mix everything thoroughly.
    Put it to the onion with vegetables. Mix everything thoroughly.
  9. Add salt and pepper to taste. You can add your favorite spices and herbs. I have ground coriander, I love it. Be careful with salt, the dressing contains soy sauce.
    Add salt and pepper to taste. You can add your favorite spices and herbs. I have ground coriander, I love it. Be careful with salt, the dressing contains soy sauce.
  10. Add the cherry tomatoes cut into quarters. Mix it.
    Add the cherry tomatoes cut into quarters. Mix it.
  11. Mix the ingredients for the dressing thoroughly.
    Mix the ingredients for the dressing thoroughly.
  12. Add to the vegetables and warm everything together for a few minutes until the sauce thickens.
    Add to the vegetables and warm everything together for a few minutes until the sauce thickens.
  13. It can be served on a regular dish. Or you can put it on plates and sprinkle with sesame seeds. Garnish the salad with parsley and serve immediately.
    It can be served on a regular dish. Or you can put it on plates and sprinkle with sesame seeds. Garnish the salad with parsley and serve immediately.
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