Vegetable salads love practically everything. They differ in a big variety of ingredients, fresh taste and a large amount of useful vitamins. Taste fried eggplants salad. To make it a little more time, than, of course, is necessary for usual salad, but it is worth it. Its feature is that the more it costs time, the becomes more tasty.
It is required to you
- - 1 average eggplant;
- - 1 spoon of salt;
- - 1 paprika of red or yellow color;
- - 2 averages by the carrot size;
- - 1 small bulb;
- - 2-3 garlic gloves;
- - 2 spoons of white vinegar;
- - 1 spoon of a black pepper;
- - 2-3 spoons of vegetable oil for frying;
- - ½ cups of the cut fennel or parsley.
Instruction
1. The eggplant needs to be washed and cut with long thin strips. Put away in a bowl, it is good to salt, mix and set aside so far aside.
2. We clean from a core a paprika, we clean a small bulb from a peel. Cut pepper with strips, and onions as it is pleasant to you more – it is possible half rings, and it is possible more small. Shift mix of vegetables in a bowl with a cover.
3. Rub carrots on a grater, add them to vegetables. There to put the crushed garlic gloves and white vinegar. It is good to mix everything that vegetables well became impregnated with vinegar.
4. Not earlier than in an hour hands to wring out eggplants from excess liquid. Warm up a frying pan with vegetable oil and fry in it until ready eggplants. It occupies approximately minutes seven. Add ready eggplants to other vegetables and mix. Add salt, pepper and greens to taste.
5. Cover and remove salad in the fridge for two hours.