Eggplant salad with tomatoes
2 servings
15 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories125.5kcal
Proteins1.4grams
Fats10.1grams
Carbohydrates7.6grams
Eggplant
100
g
Onion
50
g
Bell pepper
25
g
Tomatoes
100
g
Sunflower oil
20
ml
Salt
to taste
Ground black pepper
to taste
Vinegar
to taste
Parsley
to taste
1
Wash the eggplants, peel them, slice into rounds, sprinkle with salt, and let sit for 10-15 minutes.
- Eggplant: 100 g
- Salt: to taste
2
After squeezing and rinsing.
3
Slice the onion into rings.
- Onion: 50 g
4
Fry the prepared eggplants with onions in sunflower oil.
- Eggplant: 100 g
- Sunflower oil: 20 ml
- Onion: 50 g
5
Transfer to a bowl, add sliced tomatoes and bell peppers.
- Tomatoes: 100 g
- Bell pepper: 25 g
6
Sprinkle with salt and pepper, drizzle with vinegar, and mix.
- Salt: to taste
- Ground black pepper: to taste
- Vinegar: to taste
7
Put the prepared vegetables in a salad bowl.
8
Sprinkle with parsley.
- Parsley: to taste
