Eggplant Salad
Start by removing the eggplant tips and cut them in half, lengthwise, not all the way through.In a large saucepan filled with boiling water, add the salt, the eggplants we cut earlier and let them cook for 10 minutes.After this time has passed, remove the eggplants from the water and transfer them to a colanderNow, using a plate, squeeze them all very well and set aside.Then, grate the carrots using the large holes on a grater or a vegetable slicer.Transfer to a large bowl, add the chopped-up parsley, the green pepper cut into cubes and the crushed garlic cloves.Add the sugar, the salt, a pinch of black pepper, the sweet paprika, the apple cider vinegar, the vegetable oil and mix everything together.Then, take the eggplants we prepared and fill them with this salad we made.Serve.
Ingredientes
- 6 Small Eggplants
- 1 Teaspoon of Salt
Salad
- 3 Carrots
- 1 Bunch of Parsley
- 1 Green Pepper
- 5 Garlic Cloves
- 1 Tablespoon of Sugar
- 1 Tablespoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 3 Tablespoons of Apple Cider Vinegar
- 100ml of Vegetable Oil
Modo de Fazer
Start by removing the eggplant tips and cut them in half, lengthwise, not all the way through.
In a large saucepan filled with boiling water, add the salt, the eggplants we cut earlier and let them cook for 10 minutes.
After this time has passed, remove the eggplants from the water and transfer them to a colander
Now, using a plate, squeeze them all very well and set aside.
Then, grate the carrots using the large holes on a grater or a vegetable slicer.
Transfer to a large bowl, add the chopped-up parsley, the green pepper cut into cubes and the crushed garlic cloves.
Add the sugar, the salt, a pinch of black pepper, the sweet paprika, the apple cider vinegar, the vegetable oil and mix everything together.
Then, take the eggplants we prepared and fill them with this salad we made.
Serve.
