Eggplant salad with tomatoes

2 servings

15 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 125.5
• Proteins: 1.4g
• Fats: 10.1g
• Carbohydrates: 7.6g

Ingredients

• Eggplants: 100 g
• Onion: 50 g
• Sweet pepper: 25 g
• Tomatoes: 100 g
• Sunflower oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste
• Vinegar: to taste
• Parsley: to taste

Cooking steps

1. Wash the eggplants, peel them, slice into rounds, sprinkle with salt, and let sit for 10-15 minutes.

   Required ingredients:

   • Eggplants: 100 g
   • Salt:  to taste

2. After squeezing and rinsing.

3. Slice the onion into rings.

   Required ingredients:

   • Onion: 50 g

4. Fry the prepared eggplants with onions in sunflower oil.

   Required ingredients:

   • Eggplants: 100 g
   • Sunflower oil: 20 ml
   • Onion: 50 g

5. Transfer to a bowl, add sliced tomatoes and bell peppers.

   Required ingredients:

   • Tomatoes: 100 g
   • Sweet pepper: 25 g

6. Sprinkle with salt and pepper, drizzle with vinegar, and mix.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Vinegar:  to taste

7. Put the prepared vegetables in a salad bowl.

8. Sprinkle with parsley.

   Required ingredients:

   • Parsley:  to taste