Description
Prepared quickly, eaten up even faster!
Ingredients
-
Vinegar
10 g
-
Sunflower oil
10 g
-
Eggplant
1 kg
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Onion
200 g
-
Tomato
1 kg
-
Garlic
5 tooth
Cooking
Cook in boiling salted water eggplant. Spread and flatten the yoke. Allow to cool and cut into large cubes.
Onions cut into small cubes, garlic - very finely (no chesnokodavilke).
Cut tomatoes into large cubes (suggest large and fleshy - Pink giant or bull's heart).
All mix, season with salt and pepper and fill with oil and vinegar. Cooling (!!!) only after you can eat. Very good after the holidays!!!! Bon appetit!
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