Composition / ingredients
Step-by-step cooking
Step 1:
We prepare the necessary products for the preparation of a delicious spicy eggplant snack with tomatoes and cut the young eggplant into rings and half rings.
Step 2:
Put the sliced eggplants in a bowl and set aside by adding salt to taste.
Step 3:
Prepare the dressing for our snack and cut two garlic cloves into small strips.
Step 4:
Very finely chop a little hot chili pepper.
Step 5:
Put the chopped garlic and pepper in a bowl, add one tablespoon of apple cider vinegar, one tablespoon of vegetable oil and stir well to get the right dressing for a future snack.
Step 6:
Chop some parsley.
Step 7:
Lightly squeeze the eggplants and drain the excess liquid, spread them evenly in a frying pan with vegetable oil, which we preheat well on the stove. Fry the eggplants for about four minutes on each side until golden brown.
Step 8:
We put the fried eggplants on a plate, add the dressing prepared earlier and gently stir, then put the plate in the refrigerator for two hours.
Step 9:
After a while, we take out a plate of eggplants from the refrigerator and add a sliced tomato to the dish, sprinkle parsley on top. I wish you all a pleasant appetite!
There are many dishes all over the world, the main ingredient of which is eggplant. Eggplants can be baked whole in the oven or on the grill, also boiled or fried.
There are also differences due to the grinding of eggplants, which for some snacks are passed through a meat grinder, for others they are cut into circles, strips, small pieces-cubes or straws.
The red color of a tomato is a symbol of beauty and tomatoes endowed by nature with this color, for the most part, cope with their task with a bang, even if it is in the hands of a completely inexperienced cook.
Tomato is a frequent guest in our kitchens, as it appears in many dishes, virtually no plate with a vegetable snack can do without this juicy fruit.
In Moldova, Romania and Southern Ukraine, this dish is called "blue salad" and is prepared from finely chopped baked eggplant with the addition of vegetables, garlic and herbs.
In the Jewish cuisine of this region, blue salad is prepared from the caviar of baked eggplant with the addition of onions, dill, parsley and chopped tomatoes are added to taste.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
