2020-08-13 / test@t

Eggplant salad with red pepper

Eggplant is native to India. In Europe, eggplant appeared thanks to the Moors, who brought it to Andalusia in the Middle Ages. Nowadays, eggplants are especially popular in the Mediterranean countries. In a botanical sense, it is a berry, but in cooking, eggplant is considered a vegetable.

Ingredients

500 g small eggplants
olive oil
salt
5 sprigs of parsley
half a sweet red pepper
half a red sweet onion
1 medium tomato
1 tbsp. l. red wine vinegar
2 tsp sugar

STEP-BY-STEP COOKING RECIPE

Step 1

Chop bell peppers, tomato and onion into small cubes, place in a bowl and stir. Add salt, sugar and wine vinegar and leave while the eggplants are fried.

Step 2

Slice the eggplant in half lengthways and then cut into 1.5 cm thick slices.

Step 3

Heat the olive oil in a skillet and fry the eggplants in portions on all sides until golden brown. Transfer the finished eggplant to crumpled paper towels to remove excess oil. When all the eggplants are done, salt them.

Step 4

Place the eggplants on a plate, top with the dressing and sprinkle with finely chopped parsley.

Cooking time

30m

Servings

Catalog