Armenian salad with eggplant and tomatoes will surely appeal to lovers of this delicious, spicy purple vegetable. It is ideal for fried or baked meat, and it tastes great with barbecue. This warm summer salad, simple in composition, can be safely put on a festive table; all guests eat it with great pleasure.
Ingredients:
Eggplant - 1 pc.
Tomato - 1 pc.
Bulb onions - 1 pc.
Bulgarian pepper - 1 pc.
Salt to taste
Ch.m. pepper - taste
Vegetable oil - 2-3 tbsp.
Parsley - 4 sprigs
White wine vinegar - 1.5 tbsp.
Preparation:
1. Prepare foods on the list. Wash the vegetables under running water, pat dry with paper towels.
2. Cut the large eggplant into 0.5 centimeter thick slices. Heat a small amount of vegetable oil in a frying pan, put the chopped vegetables in it, fry on both sides until tender.
3. Be sure to put the finished fried eggplant on paper towels to remove excess oil, cool it.
4. Put the onion cut into half rings in the same pan, add a little more vegetable oil if necessary. Fry until soft, slightly golden, so it becomes sweet, cool.
5. Cut each round of eggplant in half, transfer to a comfortable deep bowl with the fried onions.
6. We must clean the tomatoes of seeds, we do not need extra water in the salad. Cut the pulp into cubes, add to the bowl to the eggplant and onion.
7. Peel the bell pepper from seeds and stalks, remove the white membranes, cut the fleshy part of the vegetable into small cubes. Chop the parsley as you like, put everything in a bowl with the rest of the ingredients.
8. Season the salad with white wine vinegar, season with salt and pepper, stir. If you like the taste and aroma of garlic, you can add a little, but this is not for everybody.
Divide the prepared Armenian salad with eggplant and tomatoes into portions and serve warm.
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