Description
Never liked especially the eggplant (in addition to "Korean"), but after trying this salad, I just love these vegetables. Salad can be stored for a long time in the fridge.
Ingredients
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Eggplant
2 kg
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Onion
3 piece
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Pepper
3 piece
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Parsley
1 coup
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Sunflower oil
0.5 cup
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Vinegar
8 Tbsp
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Sugar
4 Tbsp
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Salt
Cooking
Eggplant cut into circles and boil in salted water for 7-8 minutes, then water is drained.
Onion cut into half rings
Bell pepper cut into not large
Finely chop the parsley and add to the eggplant
Mix all ingredients together and mix thoroughly, then refrigerate to cool. A pleasant meal with good pervachok.
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