20.05.2020
14
Recipe information
Cooking:
45 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
101.8
Carbohydrates:
19.52
Fats:
3.97
Squirrels:
3.6
Water:
6.46

Ingredients

Title Value
1. Eggplant 2 PC.
2. Tomatoes 4 PC.
3. Bulb onions 1 PC.
4. Bell pepper 2 PC.
5. Greenery 30 Column
6. Lemon juice 1 Tsp
7. Black pepper 2 pinch
8. Vegetable oil for frying
9. Salt taste

Cooking

1. Stage

Peel the eggplant and cut into 6 mm circles, sprinkle with salt and leave for 30 minutes.

1. Stage. Peel the eggplant and cut into 6 mm circles, sprinkle with salt and leave for 30 minutes.

2. Stage

Cut onions coarsely. Fry the eggplant in small batches in vegetable oil until golden. Add the onions to the last batch of eggplant.

1. Stage. Cut onions coarsely. Fry the eggplant in small batches in vegetable oil until golden. Add the onions to the last batch of eggplant.

3. Stage

Place eggplant in a salad bowl. Add the sliced tomatoes, chop the pepper into strips.

1. Stage. Place eggplant in a salad bowl. Add the sliced tomatoes, chop the pepper into strips.

4. Stage

Pour in lemon juice, add chopped herbs, salt and pepper. Stir and serve.

1. Stage. Pour in lemon juice, add chopped herbs, salt and pepper. Stir and serve.

5. Stage

Bon Appetit!!!