Very tasty appetizer with eggplant. Easy way to prepare

The perfect summer snack. Very easy way to prepare

Hello, my dear readers! And here I bring you the last recipe, it is very easy and very summery. Easy to make for everyone, it will be delicious for everyone. It can be called a dish and a salad and a side dish to everything. In my opinion, summer is that time of year when you can fantasize, mix flavors and get bright and flavorful dishes. As you already know, I love to fanaticize flavors, combine incompatible flavors and get irreplaceable dishes or salads.

If most people around me like my cooking, it means I think I can cook, and what professional chefs say doesn’t matter to me. And so this dish or salad is for those who love eggplant, and my family and I simply adore eggplant. The salad is very easy to make and consists of very few ingredients. I think everyone has these ingredients at home in the summer. This salad can be made and taken with you on a picnic. What we will need for this salad.

INGREDIENTS

• eggplant
• onion
• green pepper
• red pepper
• yellow pepper
• carrot
• garlic
• parsley
• salt
• sugar
• vinegar
• water
• sunflower oil

COOKING METHOD

And now we start to prepare our summer salad. In the evening wash the eggplants, but in no case do not peel them, because all the vitamins are in the peel. Don’t throw the vitamins away. We cut the eggplants into circles, salt and water them with milk so that they rest and give juice. When our eggplants release their juice and soften under the salt, we start working on the other foods. Grate the carrots through a grater and set them aside.

Onion is cut into half rings and again leave aside. Peppers also need to be sliced in half rings, or these half rings again cut into halves. The garlic can be chopped or crushed with a garlic press. Cut off the greens and set them aside. Take a frying pan, add a little oil and fry the eggplant, but not until completely cooked. After frying eggplant in the same frying pan add our sliced wound products, marcovet, onion, peppers, stew prime

After 2-3 minutes add garlic salt and parsley. This vitamin mixture is also not cooked until fully cooked.

FOR THE SALAD DRESSING.

Take a small container and prepare the salad dressing

Water, vinegar and sugar mixture and milk combine.

Then, when all the products are ready, take some container that is tightly closed, and begin to assemble the salad. From the first evenly spread the roasted eggplant, the next layer will be roasted vegetables. And so we do until our products are done. Pour our salad with the dressing, which was prepared beforehand, close with the lid and tamp well. Let it cool at room temperature and put it in the fridge for at least 4 hours. It would be better if left overnight. GREAT OPETITA!