Salads

Eggplant and vegetable salad – a recipe with a photo

Today we will prepare a wonderful eggplant salad. They will taste like mushrooms. Believe me, you will never forget this taste.

Ingredients:
eggplants (medium) — 3-4 pcs.;
onion (large) – 1 pc.;
carrot (large) – 1 pc.;
bell pepper – 2-3 pcs.;
sesame – 1,5-2 tsp;
chili pepper – to taste (optional);
garlic – 4-5 cloves;
greens – 20-30 g;
salt;
pepper – to taste;
canned corn – 3-4 tbsp. l.;
soy sauce – 1,5-2 tbsp. l.;
sunflower oil – for frying.

Cooking time — 30 minutes.
Portion — 6-8

Salad preparation process.

To begin with, peel the eggplants and cut them into cubes or straws, whichever is convenient for you. Add salt and cover with water. We leave for 20 minutes.

Cut the onion in half rings lengthwise.

Carrots should be cut into strips.

Clean the sweet pepper from the seeds. It should be cut rather coarsely.

Cut a little chili pepper. This will be enough. If you don’t like spicy, then you will need it.

Finely chop the greens.

When all the vegetables are cut, we can drain the water and dry the eggplants with a napkin.

Now we will fry all the vegetables. We will fry eggplants separately from all other vegetables. Because with frequent stirring, they can then turn into porridge. Pour oil into both pans. I put eggplants in one. I will fry them until ready.

I put onions and carrots in another. Fry onions and carrots until soft, then add chili pepper and sweet bell pepper. Add black pepper to taste. And if necessary, we will add salt at the very end.

Now I can add ready-made corn, about 3-4 tablespoons (it’s to your taste), squeezed garlic (I have 4 cloves), add soy sauce (about one and a half tablespoons).

Add eggplants. Now it will be possible to add salt. Add greens and mix very carefully.

You can sprinkle sesame on top.

The salad is ready, now you can start the meal. It can be eaten both cold and warm. But my advice to you is to eat it warm immediately after cooking, it will be much tastier that way.

I wish you a pleasant taste!

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