Salad of boiled eggplants
Description
A simple dish to prepare. The salad made from boiled eggplants is ready quite quickly. However, to make the salad tasty and as attractive as possible, you need to choose ripe and meaty tomatoes! By the way, this salad should not be stored for more than a day—vegetables release a lot of juice, causing the salad to become soggy, unappetizing, and completely unsuitable for consumption. Good luck! Serve chilled.
Instructions
- 1
Step 1
Finely chop the eggplants, preferably removing the seeds. Add the chopped eggplants to boiling salted water and cook for about 5 minutes.
- 2
Step 2
Drain the eggplants in a colander to let excess water drip off. Also, wait until the eggplants cool down.
- 3
Step 3
Meanwhile, finely chop the tomatoes and bell pepper.
- 4
Step 4
Finely chop the onion and garlic, and finely chop the parsley after washing it thoroughly.
- 5
Step 5
Mix all ingredients, add oil and vinegar, season with salt and pepper, and mix well.