Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
If you like eggplants, I highly recommend cooking them this way, you will appreciate the taste. I recently came across this new recipe. I am delighted! The perfect combination of all products.
I was able to surprise even my mother-in-law with such eggplants (and this is not very easy) and now I cook them even for the holidays. Everyone likes! This dish looks very impressive.
And now a second of humor: 😂
If you want your husband to like the salad, add a pinch of dumplings, a bunch of sausages, and a sprig of sausage to it.
The anecdote is taken from the site anekdoty.ru
At the end of the publication, I will leave a link to another interesting recipe with eggplant (you do not need to fry anything), you will like it!
So, for cooking we need:
4 medium eggplants.
1 carrot.
2 small cucumbers.
1 onion.
3-4 tbsp. l. vegetable oil.
1 hour l. honey or sugar.
3 tbsp. l. lemon juice.
2-3 st. l. soy sauce.
2-3 cloves of garlic.
Optional: sesame seeds, herbs, salt, pepper, coriander.
Let's start cooking!
I cut the eggplant first into plates, and then into strips. We are not too small. This is how it should look like:
I shift the eggplants into a deep bowl and add an incomplete teaspoon of salt, mix. Then I add 1-2 tbsp. l. vegetable oil and mix again.
Cover the baking sheet with baking paper, spread the eggplants evenly over the entire surface.
I cook in an oven preheated to 200 degrees for about 12-15 minutes.
While the eggplants are being prepared, we will do other vegetables.
Cut the sweet pepper into strips and transfer to a deep bowl.
I also cut the carrots into strips and add to the pepper.
I will cut the onion into half rings. Divide into smaller "pieces" by hand and add to vegetables.
Cut fresh cucumbers into strips.
Well, how can it be without greenery! Finely chop the parsley.
In the meantime, the eggplants are ready. It is much faster, healthier and better to cook this way than in a frying pan.
I add them to vegetables.
I will prepare a delicious dressing: I mix one tablespoon of sunflower oil, one tablespoon of sesame oil (you can replace it with sunflower), soy sauce, honey, lemon juice, garlic (I grated it), a mixture of peppers (you can take hot peppers or just black), ground coriander and stirring.
By the way, you can take a spice for Korean salads instead of individual spices. It also comes out very tasty!
I dress the appetizer salad, add the fried sesame seeds and stir.
Scroll through the photo (two more on the right)
Eggplant appetizer salad can be served at the table, or you can store it in the refrigerator for several days (the taste will only become richer). Bon Appetit!
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