Description
In the garden ripen first homegrown zucchini and eggplant. Stocking up on vitamins and enjoy the taste of "real" vegetables. Offer to cook "a Salad of zucchini and eggplant" or, as they call this salad in our family, "Cab-BAC". Moderately spicy salad with very tasty dressing. Try it and You!
Ingredients
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Zucchini
1 piece
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Eggplant
1 piece
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Pepper
1 piece
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Bow white
2 piece
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Garlic
2 tooth
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Lemon
1 piece
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Soy sauce
2 Tbsp
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Olive oil
4 Tbsp
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Tabasco
0.5 tsp
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Greens
1 coup
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Sugar
1 Tbsp
Cooking
Prepare the products.
Cut the vegetables: eggplant and bell pepper strips, onion and garlic into small cubes.
Sliced eggplant put in a Cup and fill with cold water. Leave for 10-15 minutes.
Zucchini sliced with a vegetable peeler into thin slices.
In frying pan, pour 2 tbsp olive oil and fry eggplant. Spread on a towel, removing the excess oil. The remaining (2 tbsp) oil fry the onion and garlic.
In a Cup squeeze the juice from the lemon (3 tbsp), add the sugar, Tabasco and soy sauce. Stir. Salad dressing is ready.
Working in a Cup put the zucchini, pepper, fried pieces of eggplant, chopped herbs and fried onions with garlic. Add dressing to salad. Mix well. Let stand the salad for 15-20 minutes.
Served our salad.
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