eggplant salad of bell pepper and tomatoes with garlic

Step-by-step cooking

1. Step 1:

   

   How to make a salad of eggplant bell pepper and tomatoes with garlic? Prepare all the necessary vegetables to prepare the salad. Take red, shallot or white onions better (these varieties have a milder taste and are ideal for salads).

2. Step 2:

   

   First of all, prepare the eggplants. Rinse the blue ones under running water, remove the tails and cut the vegetable into circles about 1 cm thick. Then cut each circle in half or quarters. If you have large eggplants, then the circle can be cut into 8 or more parts. Sprinkle the blue ones with salt and pour cold water. Thus, leave for 10-15 minutes, then drain the water and slightly squeeze the pieces from excess moisture.

3. Step 3:

   

   Rinse bell peppers, tomatoes and peeled onions with garlic in clean water. Cut the pepper in half, remove the seeds, core and stalk.

4. Step 4:

   

   Heat a small amount of vegetable oil in a frying pan, send the eggplant pieces to fry over high heat. Mix the blue ones so that they don't burn and cook in this way until the golden sides appear (it took me about 5 minutes). Due to the fact that the eggplants were previously soaked in salt water, they absorb much less oil when frying.

5. Step 5:

   

   Put the finished eggplants on paper napkins to get rid of excess oil.

6. Step 6:

   

   At this time, cut the bell pepper into thin half rings. For the beauty of the finished dish, I usually use fruits of different colors.

7. Step 7:

   

   Cut the onion into thin rings or half rings. Chop the garlic with a knife as finely as possible.

8. Step 8:

   

   Cut tomatoes into halves, and then chop each half into thin slices. Use ripe tomatoes and semi-sweet varieties. I sometimes add a few cherry tomatoes, they give the finished salad a special taste.

10. Step 9:

    

    Put the eggplants in a deep salad bowl.

11. Step 10:

    

    Then send the bell pepper.

12. Step 11:

    

    Next comes the turn of tomatoes.

13. Step 12:

    

    Add onion and garlic to the vegetables.

14. Step 13:

    

    Prepare the salad dressing. In a small bowl, mix vegetable oil, sugar and a little salt. Add, if desired, ground peppers and squeezed juice of half a lemon (apple or wine vinegar can be used instead of lemon). Mix it up.

15. Step 14:

    

    Add finely chopped parsley to the vegetables, pour the dressing into the salad bowl. Gently mix the salad (I do this with two tablespoons with both hands). Taste it, if you are missing some component, then add it. This time I added a little salt and hot ground chili pepper. Send the salad to the refrigerator to brew for a while.

16. Step 15:

    

    Mix the chilled salad again and serve it to the table.