Eggplants in Armenian: everyone at home is delighted with the dish

This appetizer will appeal to all lovers of eggplant and vegetables in general. As a rule, it is most often served with a shish kebab or simply with meat cooked on the grill. Serve wheat tortillas, pita bread or your favorite fresh bread with this salad and enjoy a delicious seasonal vegetable dish.

The salad is dressed only with vinegar, since the oil in which the eggplant is cooked will be more than enough. From greens, you can use cilantro, basil or parsley - in any case, it will be very tasty.

Ingredients:

Eggplant - 300 g

Bulgarian pepper - 1 pc.

Bulb onions - 1 pc.

Tomato - 1 pc.

Lean oil - 3 tbsp. l.

Salt to taste

Ch.m. pepper - taste

White wine vinegar - 1 tbsp

Fresh dill - 10 g

Step by step recipe:

Prepare all the necessary foods according to the list. Peel the onion, wash it under running water along with the rest of the vegetables and dill. Pat dry with paper towels.

Heat lean refined oil in a frying pan, put onion chopped into half rings. Fry for 3 minutes, until soft and sweet. Transfer the finished onion to a deep bowl.

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Remove the tails from the eggplant. Next, cut off the peel, it will taste bitter in the salad. Slice the peeled vegetable into rings up to 1 centimeter thick.

Transfer the eggplant slices to the same oil. Fry for 3 minutes on each side, that is, until fully cooked.

Place the eggplant slices on a wooden cutting board. Cut them into convenient chunks, transfer to a bowl over the onion.

Carefully cut the stem with seeds from the bell pepper. Cut the pulp into rings and add to the eggplant in a bowl.

Cut the tomato into thin slices, removing the place of growth of the stalk. Chop the dill very finely with a sharp knife. Add to the rest of the ingredients.

Pour in delicious white vinegar. Season the salad with salt and pepper to your liking. Stir and let stand for a few minutes to soak all vegetables in the acetic acid and salt.