In the summer, I do not miss the opportunity to pamper my family with this wonderful salad. It is better to cook a lot at once, because it is perfectly stored in the refrigerator for up to 5 days. And the taste only gets better over time. I share the recipe of my favorite dish with you.
Ingredients
- Eggplant (young) – 500 g
- Bell pepper - 1 piece
- Korean carrots - 150 g
- Apple cider vinegar - 2 tbsp.l .
- Vegetable oil (for frying) – 100 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut eggplants into cubes and place in salted water for 10 minutes.
Put the eggplants on a paper towel and soak thoroughly.
In a preheated frying pan with oil, fry the eggplants until tender.
Put it on a paper napkin to remove excess oil.
Peel and slice the bell pepper.
Mix bell peppers, fried eggplant and Korean carrots.
Add ground pepper, salt and vinegar. Stir and refrigerate for 1 hour.
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