Description
Salad with eggplant and vegetables, with marinated red onions in Lima with sugar. Served with warm new potatoes, cooked in their skins.
Ingredients
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Eggplant
1 piece
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Carrots
1 piece
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Tomato
1 piece
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Red sweet pepper
1 piece
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Red onion
1 piece
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Sunflower oil
2 Tbsp
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Juice
1 Tbsp
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Brown sugar
1 tsp
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Greens
3 piece
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Black pepper
0.125 tsp
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Salt
1 tsp
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Potatoes
3 piece
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Salt
0.125 tsp
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Sunflower oil
3 Tbsp
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Black pepper
0.125 tsp
Cooking
Vegetables wash and wipe dry.
Eggplant cut lengthwise and cut into half-slices right in the skin.
Take a bowl and put the aubergine in it, sprinkle with salt and set aside to slices given juice and left them bitter. Red onion cut into thin half-rings and put it to marinate in the lime juice coupled with sugar.
The onions and eggplant are done for about 15 minutes. Put on to cook the potatoes in their skins.
Grate Korean carrot grater long "noodles." So she looks prettier in the salad.
Pour into the pan oil and heat it.
Put in the eggplant oil pressed from selected juice. Fry eggplant until tender.
Lay the eggplant on a paper towel to leave excess oil.
In a pan pour oil and put another carrot. Slightly fry it-not until soft.
Carrots are also spread on a paper towel.
Tomato cut into cubes.
Pepper cut into thin strips.
Greens finely chop.
Combine all ingredients in a salad bowl, adding pepper to desire taste.
Stir, cover with a lid and put into the fridge to infuse for 15 minutes. You can just there, but infused with delicious.
For supplying warm potato peel, sprinkle with salt to taste, pepper as desired and pour sunflower oil, put to it a salad.
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