Warm eggplant salad

Ingredients for 2 servings Баклажаны2 PCs.

Red лук1/2 PCs.

Помидор1 PCs.

Parsley, укроп20 gr.

Соль1 tsp.

Перец1/2 tsp.

Vegetable мало1/2 cups

Лимон1/3 PCs.

How to cook Aubergines wash, remove the stalk. Cut into longitudinal strips, not too thin, with a thickness of about 1 cm and Then each slice on both sides with salt and pepper, and blend with the hand salt and pepper evenly across the surface. Put under oppression for half an hour. Drain the separated liquid, eggplant, lightly blot with a tissue but do not wash.

Heat the oil in a frying pan. Oil should be enough to cover the bottom of the pan by about half an inch. The fire should be medium, but closer to strong. Put some eggplant.

Take turns to fry all the eggplant slices on both sides until Golden brown. On each side for about 3-4 minutes. Flip, make sure that the eggplants were not overcooked.

Lay the eggplant on a napkin to drain excess oil.

Remove the skin from tomatoes, cut into small dice. Finely chop half onion, crumble a small amount of greenery.

In a bowl, mix eggplant, tomatoes, onions and greens. Pour 2 tablespoons of lemon juice, stir. Put in a bowl slide, sprinkle with greens, and serve.

 

Source: www.vegelicacy.com/