Eggplant salad with tomato and pepper
Description
A simple dish to prepare. This salad is especially good with a generous amount of cilantro. You can add some walnuts and fresh basil. Serve chilled.
Instructions
- 1
Step 1
Salad ingredients.
- 2
Step 2
Wash the vegetables, dry them, and peel those that need it. Thinly slice the onion lengthwise along the bulb. Cut the bell pepper into large triangular pieces. Chop the garlic.
- 3
Step 3
Cut dense tomatoes into large slices and place them in a deep bowl.
- 4
Step 4
Pour lemon juice over the onion, sprinkle with sugar, and add a little salt. Press with your hands until the juice is released. Add to the tomatoes. Add soy sauce, season with pepper. Mix well.
- 5
Step 5
Now cut the eggplants into large cubes and place them in boiling salted water. After the water comes back to a boil, cook for 3-4 minutes. Pierce an eggplant piece with a fork to make sure it's soft. Drain the eggplants in a colander and gently press out the excess water.
- 6
Step 6
Place the hot eggplants on top of the tomatoes.
- 7
Step 7
Heat the oil in a frying pan. Remove from heat and add chili flakes to the oil.
- 8
Step 8
Stir and pour the hot oil over the salad. Mix well, let it sit at room temperature until the salad cools down. Then refrigerate for about an hour.
- 9
Step 9
Before serving, generously sprinkle the salad with fresh herbs and serve.