A warm eggplant salad is a great option for a main course or addition to meat, baked potatoes, or any other side dish. Cooking it, as well as serving, must be done quickly.
If you like a combination of eggplants, peppers and tomatoes, then you will definitely like the salad, and since these ingredients are excellent "friends" with each other, you can be sure of the final result. For a savory flavor, add some chili and soy sauce.
Ingredients:
Eggplant - 1 pc.
Bulgarian pepper - 0.5 pcs.
Tomatoes - 1-2 pcs.
Bulb onions - 0.5 pcs.
Greens, salt, pepper - to taste
Pine nuts - 10 g
Garlic oil - 2 tablespoons
Wine vinegar - 0.5-1 tsp
Sugar - 0.3 tsp
Description of the cooking process:
1. Prepare all of the above ingredients according to the list.
2. Wash and dry the eggplants, then cut into small cubes. If you are not sure that your blue ones are not bitter, then it is better to sprinkle them with salt first and leave for 10-15 minutes, then drain the brown liquid, but the fruits will now need to be washed with a sieve and dry. Cut the onion into cubes or strips - whichever you prefer.
3. Peel the bell pepper from seeds and partitions, rinse, cut into medium-sized cubes.
4. Heat a frying pan over medium heat, pour in a little garlic oil, shift the sliced eggplant, pepper and onion. Fry vegetables for about 4-5 minutes over medium heat.
5. Then add juicy ripe tomatoes cut into small pieces into the pan. Wash and dry greens, chop finely. Throw in a frying pan. Then you need to season all the ingredients with salt and pepper, add a little sugar for a sweetish note, add wine vinegar.
6. Stir and heat for a couple of minutes.
7. Arrange the salad immediately on plates, sprinkle with pine nuts.
8. Serve the warm eggplant salad immediately.
Bon Appetit!
Like and subscribing to our channel is the best gratitude for the authors :)