Just look at how beautiful and bright this salad turns out thanks to the contrast of colors! That is why I advise you to choose red bell pepper for greens. And thanks to fried eggplant, the dish turns out to be also satisfying.
Ingredients
- Eggplant - 2 pieces
- Cilantro - 1 bundle
- Korean carrots - 200 g
- Bell pepper - 2 pieces
- Garlic - 3 clove
- Chili pepper - 1 piece
- Sesame oil - 1 art.l.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Cut the eggplant into thin slices and fry in olive oil until soft.
Cut the pepper into strips, chop the garlic, cilantro and chili.
Mix the salad and sprinkle with sesame oil.
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