Summer is the ripening time for vegetables, fruits and berries. August is the month in which housewives prepare snacks and pickles for the winter, but you can distract yourself and cook a quick and healthy eggplant salad with tomatoes and bell peppers. This dish prepares quickly, goes well with almost any side dish, or is eaten as a standalone snack.
To prepare the salad you will need:
- eggplants - 2 pcs;
- sweet pepper - 2 pcs;
- tomatoes - 2-3 pcs;
- onion - 1 piece;
- salt - to taste;
- greens to taste;
- sunflower oil.
First of all, we prepare the eggplants, for this we take young, medium-sized vegetables, wash them, remove the stalk and cut into circles, about 1 cm thick. Then put them in a bowl, sprinkle with coarse salt and leave for 15 - 20 minutes. The salt will remove excess from the eggplant. bitterness.
While the eggplants are pickling, we wash and clean the rest of the vegetables. Cut tomatoes and onions into thin half rings, pepper into circles. Put the chopped vegetables in a salad bowl.
Put the pan on a moderate heat, pour in the oil and leave it to warm up. We wash the eggplants from salt, dry them with a napkin and put them in a frying pan in one layer. Fry the vegetable on each side for 1-2 minutes until golden brown, then turn over. Put the eggplants in a separate plate on a paper napkin to remove excess oil and cool slightly. After cooling down, put the eggplants in a salad bowl, mix, add salt, if necessary, season with vegetable oil.
We wash the greens, chop and sprinkle the salad with it, mix everything again gently and serve.
Those who like it a little bit more can add a couple of garlic cloves or spices to the salad.
