Description
This is a very old salad recipe. When I was a kid, it was my great aunt. Since then, he has taken root in our family. Interesting combination of eggplant, fresh and pickled cucumber, the sharpness of pepper make it the perfect appetizer with a glass of vodka. Purely in Russian, why not? I invite you all to celebrate my milestone 80th recipe.
Ingredients
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Eggplant
1 piece
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Sweet pepper
0.5 piece
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Carrots
1 piece
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Tomato
1 piece
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Onion
0.5 piece
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Cucumber
2 piece
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Black pepper
-
Salt
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Sunflower oil
Cooking
The ingredients are approximate, because you do the salad, like all "eyes" :-) Start with the eggplant. Must be pre-prepared. The day before prepare the salad, boil the eggplant, cutting off the "tail". Cook in mildly salted water for about 5 minutes, try a knife or fork. It should be soft. It is important not to digest.
After cooking put the eggplant under pressure overnight to remove the bitterness. The next day, peel and cut into small cubes.
Cut the other vegetables (carrots better to grate it), season with vegetable oil, salt, and pepper. Before giving on a table it is better to give the salad stand for about an hour in the fridge, it tastes better.
That's all! :-) Bon appetit!
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