And again, a delicious dish of eggplant Eggplant is a magical product. Like a sponge, it absorbs a variety of tastes and flavors. From this vegetable you can cook a lot of interesting, even mysterious dishes. Most often eggplant veye is cooked with garlic. This simple snack salad can be cooked in large quantities, put in a jar and eat for a few days, as the salad is infused and becomes even tastier. And it is very good in a chilled form.
Ingredients:- Eggplant 600 g
- Onions 1 pc.
- Pepper sweet 1 pc.
- Garlic 2 cloves
- Sunflower refined sunflower oil 2 tbsp. l.
- Dill dry 3 g
- Mixture of peppers 3 g
- Lemon juice 30 ml
- Sugar 3 g
- Salt 3 pinch
- Water 2 l
- Step 1 Prepare foods: eggplant, pepper, garlic, vegetable oil and spices.
- Step 2 Aubergines should be washed, removed the stems and tips, that is, cut off from both sides. Cut cubes with side about 1.5-2 cm.
- Step 3 Cut the sweet pepper and onion into strips.
- Step 4 Put the eggplants in boiling salted water and boil on low heat for 5-7 minutes. Then remove them from the water and allow to cool to room temperature.
- Step 5 Add chopped eggplants to chopped peppers and onions, as well as spices, spices, lemon juice and chopped garlic. Stir and leave for at least 1 hour to let the salad soak.
- Step 6 Store the prepared salad in the fridge.