Salad "Summer" with eggplants and pepper
You will need
- - Eggplant - 3 kg;
- - Bulgarian pepper - 2.5 kg;
- - onion - 0.5 kg;
- - garlic - 3 heads;
- - bitter pepper - 2 pcs .;
- - celery - 4-5 twigs;
- - Table vinegar - 0.5 ml;
- - vegetable oil - 0.5 ml;
- - salt, pepper and herbs - to taste.
Wash eggplants and cut into slices. The thickness of the blanks should not be less than 1 cm. Fill the vegetables with salt water and leave for 30 minutes. To avoid eggplant mugs, place any load on top. During the time that eggplants spend in salt water, bitterness will come out of them.
After removing and slightly pressing the eggplant, fry it on both sides. To do this, pour vegetable oil in the pan, heat. Fry the eggplants to a slightly rosy color.
Peel onions, cut into your own discretion, into strips or half rings. Clean sweet pepper free from seeds and partitions. Cut into straws. Rinse the celery and the hot pepper in running water and mince or chop finely with a knife.Free the garlic from the husk and squeeze through the garlic press.
Collect all the vegetables in one large bowl, mix. Pour vinegar into the salad, salt and pepper to taste.
To let the salad get all the flavors of summer, it should be left for one hour at room temperature. During this period, repeatedly mix the products. Next, distribute the finished salad in jars or other convenient utensils. Cover the container and store in the refrigerator.
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