Description
I'm generally a fan of layered salads, and this presents salad recipe is my favorite during the period when you need to abandon the use of animal products. It is very wonderful combined all the ingredients and it turns out very tasty and hearty.
Ingredients
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Eggplant
350 g
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Tomato
2 piece
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Figure
125 g
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Sesame
4 Tbsp
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Olive oil
6 Tbsp
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Garlic
2 tooth
Cooking
In a saucepan pour water, add salt (1/2 tsp), put on fire and bring to a boil. Sachets of Indica rice put in boiling water and cook for 20 minutes.
Eggplant wash and cut into rings thickness of about 1,5 cm Then put the sliced eggplant in salted cold water for 10 minutes, to go the extra bitterness.
Wash tomatoes and also cut into rings with a thickness of about 1 cm.
Garlic peel and squeeze through the frog. In a pan fry the garlic in olive oil for a minute, then add eggplant. Fry the eggplant from both sides, until Golden.
Sesame fry in a dry pan.
Meanwhile, we cook the rice. Remove the bags of rice out of the water, allow to drain and remove the rice from the bags. Add to rice and olive oil. Mix well.
Then add the sesame seeds and mix well.
Collect salad. First put the eggplant in 2 layers.
Then half the rice of one sachet mixed with sesame seeds.
Next, the tomatoes in two layers.
And again rice, half a packet mixed with sesame seeds.
And the last layer of eggplant.
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