Description
I think those who don't like eggplant, after this salad, love.
Ingredients
-
Eggplant
2 piece
-
Tomato
8 piece
-
Vegetable oil
0.5 piece
-
Parsley
2 coup
-
Salt
-
Black pepper
-
Red sweet pepper
1 piece
-
Green bell pepper
1 piece
Cooking
Eggplant wash, cut into slices, season with salt and let stand for 15 - 20 minutes to drain the bitterness. Mugs then wring out the juice and fry in vegetable oil until tender.
Bulgarian pepper (preferably red and green) cut into slices.
Grind the tomatoes and cook adding salt and pepper.
Cut 2 bunches of greens.
On a plate lay a layer of eggplant, pour the chopped greens and put a layer of peppers, pour the prepared tomatoes.
Then in the same order all to lay again, Bay juice from the tomatoes. To withstand 3 hours in the cold, then serve.
Bon appetit!
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