Bright vegetable salad with fried eggplants, tomatoes and fresh vegetables. Perfect with meat or fish.
Cooking time 20 minutes
Tomato 2 pcs
Eggplant 1 pc
Bell pepper 1 pc
Onion 1 pc
Dill (greens) 1 bunch
Garlic clove 2 pcs
Vegetable oil 3 tbsp. l.
Salt to taste
Rinse and dry the eggplant.
Cut the eggplant into slices in a bowl, season with salt and leave for 10 minutes.
In another bowl, cut 2-3 tomatoes and 1 bell pepper into large slices.
Fry the eggplants in a pan with 3 tablespoons of vegetable oil for 3-4 minutes until soft.
Add chopped onion, finely chopped dill, fried eggplant and 2 pressed garlic cloves to a bowl.
Stir and salt to taste.
Eggplant salad with tomatoes is ready. Put on a platter and serve.