Beetroot salad
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.
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