Fried Eggplant Salad

 


  • 1.5 kg of eggplant
  • 1 liter of sunflower oil
  • 1.5 kg of tomatoes
  • 500 g onions
  • 2 garlic
  • 1 kg of green pepper
  • Salt

Peel the eggplants with stems and leave them in plenty of salted water for half an hour. Wash with plenty of water and dry. Cut it lengthwise so that the stem remains on it and does not break. Fry in hot sunflower oil. Peel the onions and garlic and chop the onions finely. Leave the garlic whole. Peel the skin of the tomatoes and cut them into cubes. Fry the onion and tomato in a pan with very little oil. Spread over the fried eggplants. Add peppers, garlic and salt that you cut into finger lengths on them. Bake in the oven at 180 degrees for half an hour. Serve warm.

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