Very unusual, juicy, light and very flavorful salad! The main ingredients - eggplants and buckwheat. Despite its not super appetizing appearance - it is very tasty. I like especially this salad when it infusions.
Eggplant peeled and cut into small cubes.
I fry in olive oil until soft. Salts. When the eggplant cook - Remove from the heat and give them cool.
At this time, I prepare filling. In the bowl of a blender pile greens - I have parsley and celery. You can add the cilantro if you like. Here the garlic, onion (I have a normal bulb and a little green) and tomatoes.
Of spices in the salad I like cumin. I add about half a teaspoon. Now salt and olive oil. I milled.
Cooled eggplant spread in a bowl. This also buckwheat and refueling. I stirred and fed.
You can decorate the top of greens and onions feathers. A salad that looked a little brighter, add more pieces of tomatoes.
If you love buckwheat and vegetables - this salad you exactly like it. Snack for summer - what you need! Easy and at the same time rich. Particularly tasty if well cool.
Ingredients:
• Eggplant - 2 pcs.
• Buckwheat (boiled) - 2 stack.
• Onions - 1 pc.
• Tomatoes - 2-3 pc.
• Parsley
• celery (or cilantro)
• Cumin - 0.5 tsp
• Olive oil - 2-3 tablespoons
• Garlic - 1-2 Teeth.
• Salt
Subscribe to my RSS feed and advance thanks for all the Like and Comment!
See also:
Chops eggplant for 5 minutes!
Marinated eggplant for 15 minutes!
Cutlets "Spring" with young cabbage
Baked potato. It is impossible not to try!