Description
Delicious, quickly preparing the salad, especially lovers of spicy.
Ingredients
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Eggplant
600 g
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Pepper
200 g
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Carrots
-
Garlic
4 tooth
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The Apium graveolens Dulce
1 coup
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Vinegar
1 Tbsp
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Salt
-
Vegetable oil
400 ml
Cooking
Eggplants to wash, to clean through again (stripe), cut into circles with thickness of 1 - 1.5 cm, then julienne. Put in a deep bowl, cover with cold water, dissolve it in salt and vinegar, 1 tbsp (to make it sweet) and leave to stand for 1 hour.
Heat the oil in the casserole and portions, pre-thoroughly wrung out, fried in 3 call eggplants on high heat for about 5 minutes. Spread on paper towel to soak up excess fat. Then transfer to a bowl.
Without turning off the lamp in the same oil turns to fry the pepper for 1-2 minutes the garlic, put in a bowl the eggplant;
The carrot for 1 minute to fry, put in a bowl. Then all the vegetables stir, add celery, vinegar to taste, salt.
The salad is ready.
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