Salad with eggplant, tomatoes and cheese

Description

A delicious salad of seasonal vegetables - tomatoes and eggplant. Of course, you can buy them all year, but in August they are completely different - juicy and flavorful. Soy sauce goes well with eggplant, and the cheese with the tomatoes, so the taste of the salad is very harmonious. The idea of salad thank you Taksis!

Ingredients

Eggplant

4 piece
Tomato

4 piece
Feta

200 g
Chicken egg

2 piece
Onion

2 piece
Vinegar
Soy sauce
Sour cream
Salt
Black pepper
Olive oil

Cooking

Eggs vzbit with salt and pepper. You can add a couple of tablespoons of soy sauce (but this is for the lovers of soy sauce, because it will be in the gas station).

Eggplant cut into semicircles and leave in the egg "marinade" for 15-20 minutes. Eggplant let the juice out and get rid of the bitterness. At this stage, the onions cut into half rings and marinate in a solution of Apple cider vinegar and water (1:1).

Drain formed in the process of "soaking" liquid and fry the eggplant in olive oil (oil you need quite a bit, because "soaked" eggplant do not absorb much oil unlike crude).

Tomatoes cut arbitrarily, but not very finely.

The eggplant cool slightly and add to the tomatoes.

Squeeze the onions from the marinade and add to the salad. I have a lot of onions, 2 bulbs, because I love pickled onions, if the onions feel listen enough 1 bulbs.

In principle, at this stage, the salad can safely be refilled with a mixture of low fat sour cream (yogurt or mayonnaise) and soy sauce in a ratio of 1:1. This salad I made repeatedly, but the last time decided to upgrade its cheese.

Cheese (I have "Fetaksa") cut into cubes or wedges and add to salad.

Now the salad must be charged (if you haven't done that already). Cheese salad much more original and balanced taste.

The salad is delicious eaten warm immediately after cooking, but if you give it a brew, the taste will be more vivid and racy. Bon appetit!

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