Eggplant salad
Release Date: 21-04-2008
An insatiable appetizer, eggplant salad. This should be rested for 1-2 hours and served, like almost all other appetizers served cold. In fact, it will be even more delicious when vinegar, garlic and olive oil give its taste to the eggplant after waiting for 1 night.
Ingredients for Eggplant Salad Recipe
- 1 jar of roasted eggplant
- 3 sprigs of scallions
- 2 roasted paprika
- half bunch of parsley
- 4-5 cloves of garlic
- 1 pieces of tomato
- salt
- vinegar
- olive oil
Fabrication:
- The eggplants are taken to the cutting board and finely chopped with the help of a large knife.
- Parsley, spring onions, paprika, tomatoes are finely chopped and added to the eggplant.
- Garlic is crushed thoroughly in a pestle, adding salt.
- Add vinegar and olive oil to all the ingredients, mix and transfer to the serving plate.
- It is rested with its mouth closed until it is served.
- And it takes its place on the table…
It goes very well with the barbecue.
Do some research on what you will say about paprika.
You said it right, Ms. Gamze.. Just like you can write comments on recipes, you can learn from google in 1 minute :))
The eggplant salad is really nice and appetizing, we can pour it in yogurt on top of this salad, it turns out delicious.
What should be done so that the roasted aubergines do not turn black after being picked?
A squeeze of lemon might work, but usually all eggplants turn black.
Lemon, salt water (without adding too much salt) so that the eggplants do not darken
I will make this salad too, sir, who am I, your mother?
means red pepper.
really explain this paprika thing as Gülay said..unfortunately I don't know either...!!!!
I also make it all the time, I like this appetizer a lot, but I don't know what paprika is, I've never tried it.