Description
Quick and delicious salad. Eggplant use boiled is useful. Salad can be submitted to meat or fish dishes, and use as a garnish. Moreover, in the autumn. When cooled down, the salad is even tastier the vegetables absorb all the marinade. The recipe was found on the Internet. I really appreciate your efforts.
Ingredients
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Eggplant
1 piece
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Tomato
1 piece
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Garlic
2 tooth
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Parsley
-
The mixture of peppers
1 tsp
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Salt
-
Olive oil
1 Tbsp
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Vinegar
0.5 Tbsp
Cooking
Eggplant cut into cubes with peel.
Place eggplant in a saucepan or casserole, add salt and pour boiling water, boil for 5-10 minutes. You want the eggplant gave their bitterness, become less dense, but not seethe.
Strain through a colander and leave for 2-3 minutes to drain liquid.
Tomatoes, remove seeds and cut into small slices.
Chop the parsley. Garlic cloves to pass through the press. Add salt, mixture of peppers to taste, vinegar, season with olive oil.
Stir the salad to stand for about 2-3 minutes so the garlic flavor has permeated all the ingredients.
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