A very tasty and easy-to-prepare vegetable salad with eggplant will certainly appeal to lovers of light dishes that do not contain heavy ingredients and dressings in the form of mayonnaise. Such a salad turns out to be so bright that it can be safely served on the festive table, especially it will look good outdoors in combination with kebabs or other meat fried in the open fire.
For dressing, garlic oil is very successful and harmonious; it obviously sets the whole dish with a spicy pleasant taste. With regards to other components, you can always experiment, so, for example, cilantro will fit perfectly here, of course, if you love it.
Ingredients:
Eggplant - 200 g
Sweet pepper - 1 pc.
Carrots - 1 pc.
Tomatoes - 1-2 pcs.
Onions - 1 pc.
Greens to taste
Sea salt - 2 pinches
Sugar - 0.5 tsp
Ground pepper - to taste
Wine vinegar - 1 tsp
Garlic oil - 2-3 tbsp.
Description of the cooking process:
1. Prepare all the required ingredients according to the list.
2. Choose a medium sized eggplant, rinse and pat dry with paper kitchen towels. Trim the ponytails on both sides, then cut the fruit lengthwise into two halves. Cut each of them into cubes. If you are deliberately sure that your little blue ones are a little bitter, be sure to soak them in a saline solution or simply sprinkle them with salt and leave for 15 minutes, then rinse and dry.
3. Sweet aromatic peppers can be taken in different colors, this will only make the salad brighter and more attractive. Peel the vegetable from seeds and partitions, rinse, dry. Cut each half of the pepper into strips.
4. It is better to use young, sweet carrots - peel, wash, wipe dry. Using a Korean carrot grater, grind them into oblong shavings.
5. Fry the blue cubes in a pan heated and greased with garlic oil.
6. Combine all prepared vegetables in one deep bowl.
7. Peel the onion and rinse it, cut into rings or half rings. If desired, you can pre-marinate it. Cut the tomatoes into slices and add them with the onions to a bowl.
8. Season with the remaining oil, wine vinegar, salt, pepper, sugar. Stir and leave to marinate for literally 30-40 minutes, then serve the salad to the table, decorating with herbs.
Bon Appetit!
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