Summer - time of maturing of vegetables, fruit and berries. August - month in which hostesses cook snack and a pickles for the winter, however it is possible to distract and make fast and useful salad from eggplants with tomatoes and paprika. This dish is cooked quickly, approaches practically any garnish or is used as separate snack.
Will be necessary for preparation of salad:
- eggplants - 2 pieces;
- a paprika - 2 pieces;
- tomatoes - 2-3 pieces;
- a bulb - 1 piece;
- salt - to taste;
- greens - to taste;
- sunflower oil.
First of all we prepare eggplants, for this purpose we take young, medium-sized vegetables, we wash out them, we destem and we cut circles, about 1 cm thick. Then we put them in a bowl, we season with coarse salt and we leave for about 15 - 20 minutes. Salt will remove excess bitterness from eggplants.
While eggplants are pickled, we wash and we clean other vegetables. Tomatoes and onions pepper circles is cut by thin half rings. We spread the crushed vegetables in a salad bowl.
We put a frying pan on moderate fire, we pour oil and we leave it to be warmed. We wash out eggplants from salt, we dry a napkin and we spread in a frying pan in one layer. We roast vegetable from each party on 1-2 minutes before emergence of a golden shade, then we overturn. We spread eggplants in a separate plate on a tissue to remove excess oil and slightly to cool. After cooling we shift eggplants in a salad bowl, we mix, we add salt if it is necessary, we fill with vegetable oil.
We wash out greens, we crush and we strew with it salad, again everything is accurately mixed and we give to a table.
Those who love more sharply can add couple of garlic gloves or spicy spices to salad.