In the last warm days of the outgoing summer, we prepare a delicious, nourishing, moderately spicy salad. The dressing of vegetable oil, vinegar, salt, sugar and black ground pepper gives it a piquancy and sweet and sour note. This salad can also be served as a side dish for meat or fish. If desired, you can skip the garlic, and replace the sunflower oil with olive oil.
Purpose: Lunch / Dinner / Summer
Main Ingredient: Vegetables / Eggplant
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food
- Eggplant - 1 Piece
- Fresh cucumber - 1 Piece
- Carrots - 1 Piece
- Bulgarian pepper - 1 Piece
- Garlic - 1 Clove
- Sunflower oil - 30 Milliliters
- Vinegar 9% - 1 tbsp. the spoon
- Sugar - 1 Teaspoon
- Salt - 0.5 Teaspoons
- Ground black pepper - 1 pinch
How to cook "Eggplant and Cucumber Salad"
Wash one large eggplant, peel and cut into strips. Place in a skillet.
Pour in sunflower oil and fry in a pan until tender, stirring occasionally.
Peel the carrots, wash and also cut into strips. Place in a skillet and sauté in oil for 7-8 minutes, stirring occasionally.
Wash the Bulgarian pepper, peel, cut into strips. Add to carrots and cook for 5-7 minutes.
Place the fried eggplant in a bowl. Wash the cucumber, cut into strips and add to the eggplant.
Add carrots and peppers to the salad.
Chop the garlic and put in a salad.
Salt and pepper the salad, add sugar and vinegar.
Stir all ingredients.