Zucchini Salad Recipe
I suggest preparing a “Salad of zucchini and eggplant”. Moderately spicy salad with a very tasty dressing.
Lunch Second Breakfast
Greens (dill, parsley, green onions)
Cut the vegetables: eggplant and bell pepper strips, onion and garlic into small cubes.
Put the sliced eggplant in a Cup and fill with cold water. Leave for 10-15 minutes.
Cut the zucchini into thin slices using a vegetable peeler.
Pour 2 tablespoons of olive oil into the pan and fry the eggplant. Spread on a towel, removing excess oil. In the remaining (2 tbsp) oil, fry the onion and garlic.
In a Cup, squeeze the juice from a lemon (3 tbsp.), add sugar, Tabasco and soy sauce. S
In a working Cup, put the zucchini, pepper, fried eggplant pieces, chopped herbs and fried onions with garlic. Adding salad dressing. Mix well. Let the salad stand for 15-20 minutes.
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