Eggplant and cucumber salad
Description
Minimum effort — excellent result. In the last warm days of the departing summer, let's prepare a tasty, hearty, and moderately spicy salad. The dressing made of vegetable oil, vinegar, salt, sugar, and ground black pepper gives it a piquant flavor with a sweet-and-sour note. This salad can be served as a side dish with meat or fish. Garlic can be omitted if desired, and sunflower oil can be replaced with olive oil. Ready to serve immediately.
Instructions
- 1
Step 1
Wash one large eggplant, peel it, and cut into strips. Place in a frying pan.
- 2
Step 2
Pour sunflower oil and fry in a pan until cooked, stirring.
- 3
Step 3
Peel the carrots, wash them, and cut into thin strips. Place in a frying pan and sauté in oil for 7-8 minutes, stirring.
- 4
Step 4
Wash the bell pepper, clean it, and cut into strips. Add to the carrots and fry for 5-7 minutes.
- 5
Step 5
Place the fried eggplants into a bowl. Wash the cucumber, cut it into matchsticks, and add it to the eggplants.
- 6
Step 6
Add carrots with pepper to the salad.
- 7
Step 7
Chop the garlic and add it to the salad.
- 8
Step 8
Season the salad with salt and pepper, add sugar and vinegar.
- 9
Step 9
Mix all the ingredients.
- 10
Step 10
The salad is ready!