Description
Salad high in calories, but not heavy, despite the fact that the eggplant and mushrooms sauteed, and the sauce contains nuts. Vegetables need to fry on the smallest amount of oil, but that they at the same time was not dry.
Ingredients
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Eggplant
300 g
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Mushrooms
130 g
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Onion
1 piece
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Cherry tomatoes
100 g
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Black pepper
1 g
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Walnuts
20 g
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Mayonnaise
50 g
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Lemon juice
15 ml
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Garlic
2 tooth
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Salt
-
Vegetable oil
Cooking
The ingredients for the salad.
Wash eggplant cut into slices thickness of 0.5, see Salt and set aside for 15 minutes.
Mushrooms wash, dry and cut into plates.
Onions cut into small cubes, finely chop the garlic.
Wash the eggplant from the salt, to give a little to dry and fry in a small amount of vegetable oil.
Put on paper napkins to remove excess oil.
Fry the mushrooms in a small amount of vegetable oil together with the onion.
Make the sauce by combining the mayonnaise, crushed garlic, lemon juice, salt, crushed nuts.
Collect salad: first layer of eggplant,
then mushrooms with onions,
after the layer of sauce
and on top of the tomato slices. Pepper mixture of peppers.
Garnish with fresh herbs and serve. Bon appetit!
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