Description
An interesting appetizer, very tasty, despite the fact that it consists of two main ingredients. This snack is very suitable potatoes in any form. All quickly available.
Ingredients
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Eggplant
300 g
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Cucumber
200 g
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Soy sauce
1.5 Tbsp
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Mayonnaise
1 tsp
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Garlic
1 tooth
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Vegetable oil
20 ml
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Peppers red hot chilli
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Greens
-
Salt
Cooking
Eggplant wash, dry, trim the edges and cut into circles of 1 cm, Then each circle cut into 3 -4 parts. To get wedges.
All add up in the colander, exposing it to the bottom of the bowl or in the sink. Add salt, stir and leave for 15 minutes. In this way the bitterness will drain immediately through a colander.
Meanwhile, slice the cucumber cubes.
After some time, wash the eggplant under running water to drain and dry with paper towel.
Heat the oil in a frying pan until light smoke, the fire abated, give a little oil to "calm down" and lay out the eggplant. Sauté, stirring over medium heat until Golden brown but not overcook, so that the cubes remain intact. Cool.
Put cucumber to the cooled eggplant. Add soy sauce, pressed garlic, hot pepper, mix well.
Add mayonnaise ( optional, but he's a miser), some chopped greens (any), mix well. To taste, add salt if needed.
Put in a salad bowl, sprinkle with remaining herbs and serve. Bon appetit!
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