Description
Interesting salad to taste, can replace dinner.
Ingredients
-
Herring
500 g
-
Eggplant
1 piece
-
Olive oil
6 Tbsp
-
Canned fish
1 can
-
Sundried tomatoes
50 g
-
Red onion
1 piece
-
Green olives
100 g
-
Anchovies
40 g
-
Vinegar
3 Tbsp
-
Salt
-
Basil
0.5 tsp
-
Garlic
1 tooth
Cooking
Seafood should be thawed and drained. Anchovies... to be honest, living in Russia, they have never seen. Perhaps now is. Taste - dried fish in oil.
Eggplant wash, cut into cubes, salt to taste (about 0.5 tsp), stir and set aside.
3 tbsp olive MSLA heat on high heat, spread a sea of handsome, add Basil and, stirring constantly, to evaporate almost all the liquid. It took me 7 minutes.
Baklazhanovy cubes, wring out the juice with your hands and add to seafood. Heating plate to be reduced.
With constant stirring fry everything for about 10 minutes. Cubes of eggplant should be soft but keep the shape. Remove from heat, let cool a bit.
In the meantime, chop finely the onion, olives, sun-dried tomatoes; grind the anchovies.
And add all the chopped in the cool sea-eggplant. Stir.
With tuna drained juice added to the salad. Stir.
Refills - for chopped garlic add 3 tablespoons of olive oil, wine vinegar, salt and pepper. Salt not get carried away, especially if you add anchovies.
Pour the filling into the salad, mix well and put in a cold place for the final cooling.
Unusual taste: sour-salty-OST ing.
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