Eggplant carrot and pepper salad

Step-by-step cooking

1. Step 1:

   

   To prepare an eggplant salad with carrots, you will need a simple set of products: eggplants, bell peppers, carrots, tomatoes, garlic and herbs. Wash the eggplant and pepper.

2. Step 2:

   

   Cut the blue into small cubes, if desired, you can first cut into circles, then cut each circle in half. Soak the eggplant in salt water, this will get rid of the bitterness and further, during the frying process, the eggplant will absorb less oil.

3. Step 3:

   

   Remove the stalk and seeds from the bell pepper, cut the fruit in half. Peel garlic and carrots and rinse under running water. Wash the greens and tomatoes as well.

4. Step 4:

   

   Grate the carrot on a grater for Korean carrots, you can use a regular coarse grater.

5. Step 5:

   

   Chop garlic not very finely, it will taste better this way. Send garlic to carrots.

6. Step 6:

   

   Heat 7 tablespoons of vegetable oil in a frying pan. Pour boiling oil over carrots and garlic, add salt, sugar and vinegar.

8. Step 7:

   

   Grate Bulgarian pepper on a coarse grater, add to the carrot.

9. Step 8:

   

   Grate the tomato on a coarse grater, discard the peel. Send the tomato to the carrot with pepper.

10. Step 9:

    

    Drain the water from the eggplants, squeeze them out of excess liquid with your hands and fry until cooked in hot vegetable oil. Cook until the eggplant is golden brown. Put the blue ones on paper towels to get rid of excess vegetable oil.

11. Step 10:

    

    Chop the greens finely, send them to the salad, add the fried eggplants there.

12. Step 11:

    

    Mix the salad thoroughly and put it in the refrigerator for at least an hour. It will be ideal to let the salad brew in a cool place all night.