Zucchini and eggplant salad
Description
The salad is quick and easy to prepare. Even an inexperienced cook will have no trouble making it. Everything is simple and relatively fast. The listed ingredients yield two generous servings of salad. You can dress it not only with a mixture of mayonnaise and sour cream, but also with thick, unsweetened plain yogurt, making the salad less fatty. The salad is ready to serve.
Instructions
- 1
Step 1
Peel a large eggplant, wash it, and slice into rounds 5-7 mm thick. Place in a hot skillet with refined sunflower oil.
- 2
Step 2
Fry the eggplant slices until lightly golden on both sides.
- 3
Step 3
Peel the zucchini, wash it, and slice it the same way as the eggplant. Place in a hot pan with oil.
- 4
Step 4
Fry until golden brown on both sides.
- 5
Step 5
Peel the onion, wash it, and slice into half-rings. Place in a hot frying pan with refined sunflower oil.
- 6
Step 6
Sauté lightly for a few minutes, stirring.
- 7
Step 7
Place the fried eggplant and zucchini slices on a paper towel to absorb excess oil. Put the eggplant slices into a salad bowl.
- 8
Step 8
Add the fried zucchini.
- 9
Step 9
Boil the potatoes, cool them, and cut into pieces of arbitrary size, but not too small. Add the potatoes and fried onions to the salad.
- 10
Step 10
Finely chop the dill and mince the garlic. Add to the salad.
- 11
Step 11
Dress the salad with mayonnaise and sour cream.
- 12
Step 12
Season the salad to taste and mix.
- 13
Step 13
The eggplant and zucchini salad is ready. Serve it at the table!