Spicy and with a twinkle - eggplant Cobra salad. Tasty, beautiful and affordable! The salad goes well with all side dishes, it can also be served with meat or poultry, it makes an excellent combination.
Cooking description:
Eggplant "Cobra" salad turns out to be spicy and spicy, as an appetizer for a festive table it will suit perfectly. We balance the spiciness a little with sugar, also add hot pepper and garlic here. You can store the salad in the pantry, it is great all winter.
Main ingredient: Vegetables / Eggplant
Dish: Blanks / Preservation
Ingredients:
- Eggplant - 1.5 Kilograms
- Sweet pepper - 1 Kilogram
- Tomatoes - 800 Grams
- Garlic - 70 Grams
- Hot Pepper - 10 Grams
- Vegetable oil - 100 Milliliters
- Vinegar 9% - 75 Milliliters
- Salt - 0.5 Art. spoons
- Sugar - 1 Tbsp. the spoon
Servings: 5
How to cook "Cobra" Eggplant Salad"
Prepare your ingredients. Peel and wash peppers, tomatoes, garlic, chop randomly. Grind vegetables in a blender bowl or mince them. Wash eggplants, dry, cut into plates. Layer in a saucepan: eggplant, spicy tomato and pepper dressing. Add salt, sugar and butter to the saucepan. Simmer blue 25 minutes over medium heat.
