Description
This salad lives up to its name. Second, it is called "Blue in Kuban". It is not just for food. If the salad to put in sterilized jars and roll up, they you will enjoy in winter. We have fans of eggplant little - just me - so I don't spin.
Ingredients
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Eggplant
1 kg
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Onion
0.5 kg
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Pepper
0.5 kg
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Tomato
0.5 kg
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Garlic
1 piece
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Sugar
1 Tbsp
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Soy sauce
2 Tbsp
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Vegetable oil
4 Tbsp
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Adjika
1 Tbsp
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Vinegar
1 Tbsp
Cooking
Eggplant wash, dry, cut into cubes. In a saucepan heat 2 tbsp of vegetable oil, put the eggplant and fry until soft.
Pepper wash, dry, remove seed pods and cut into large cubes. In skillet, heat 1 tbsp vegetable oil and fry the pepper until soft. To shift to the eggplant.
Onion peel and cut into half rings. Heat 1 tbsp oil and algoritlun until Golden pepper. To shift to the eggplant.
Tomatoes wash, dry, cut into pieces. Garlic peel, chop. Tomatoes and garlic add to the vegetables in the pan.
Add sugar, soy sauce, vinegar and seasoning. Stir, bring to a boil with the lid on and turn off the heat. Fully cooling.
The salad can be eaten the next day. Bon appetit!
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