Eggplant Salad

Eggplant Salad


Eggplant — 2-3 pcs.
Chicken Egg — 2 pcs.
Potatoes — 1 pc.
Bulgarian pepper — 1 pc.
Onions — 1 pc.
Garlic cloves — 2-3 pcs.
Green onions — 2-3 pieces.
Fresh dill — 2-3 sprigs
4-5 tablespoons sunflower oil
Salt, black pepper — to taste


1. Eggplant cut into rings 1 cm thick. Eggplant in salted water, I Do not soak. Purchased eggplant from the store does not taste bitter.
2. In a bowl, break the eggs, salt and pepper. Each piece of eggplant dip in the egg mixture and fry in a pan. Spread on a napkin, so that the oil glass. Wait until cool.
3. Potatoes cut into thin strips. Fry until golden color, to fries crunched. And wait until completely cool.
4. pepper cut into strips. Cooled eggplant cut into strips. I cut into four parts. If smaller, then stirring salad vegetable porridge will.
5. Onions cut into half rings. Green chop — and in a bowl. There also squeeze garlic. I love garlic so add 2 large cloves. Add salt and pepper.
6. In a bowl with greens add oil and mix. Filling is ready. Add to the salad and mix.
7. Here is our salad and ready! Can be served immediately or refrigerated hold an hour or two.

Bon Appetit!

Eggplant Salad

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