Description
A simple and delicious salad. Season the eggplant cooked a variety of salads with spicy and spicy and spicy, it seems to be the sets of practically the same vegetables and spices, and slightly changed the proportions or method of preparation, and new to taste the salad is ready! Salad all thermally not processed vegetable, except eggplant, low oil. Try?
Ingredients
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Eggplant
500 g
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Carrots
1 piece
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Pepper
2 piece
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Garlic
3 tooth
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Sugar
-
Salt
-
Black pepper
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Balsamic
1.5 Tbsp
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Greens
-
Chili
Cooking
The eggplant cut off the tails, cut along the thickness of 3-5 mm, pour salt for 30 minutes.
Finely chop the onion and bell pepper, add a teaspoon of salt and sugar, pour the balsamic vinegar, add black pepper, mash well by hand and put in the hours.
Rinse eggplant of salt and send in the microwave for 3 minutes or just boil for just a minute in boiling water and squeeze the eggplant will take a minimum of oil during frying and cook quickly
Fry in 1 tbsp vegetable oil over high heat, stirring constantly.
Carrots cut and priority - do not fry!!! 1 tbsp vegetable oil.
In a salad bowl put the marinated peppers with onions.
They lay out the eggplant, to taste a few rings of chili pepper, carrots, squeeze the garlic and put the chopped greens. Stir, try for salt and adjust according to your taste. In an hour you can try!
It's delicious! If you like a very vigorous - take more balsamic.
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