Eggplant salad with garlic and tomatoes

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to make an eggplant salad with garlic and tomatoes quite simply and quickly, which will definitely appeal to many for its wonderful taste? First of all, we prepare the necessary products and spices for preparing a summer snack salad from available products.

2. STEP 2

   

   To prepare the salad, take a frying pan and place it on the stove that is on, then pour seventy milliliters of vegetable oil into it and heat it, then cut two eggplants into arbitrary small cubes, place them in a frying pan with heated oil and fry over high heat on the stove, stirring until golden brown.

3. STEP 3

   

   Cut three small cucumbers into small cubes and place in a large bowl.

4. STEP 4

   

   Cut three medium-sized tomatoes into small cubes and place in a bowl with cucumbers.

5. STEP 5

   

   Finely chop the cilantro, parsley, basil, and dill to taste, then place the chopped greens in a common bowl with tomatoes and cucumbers.

6. STEP 6

   

   Take a press and pass two cloves of garlic through it into a frying pan with eggplants and stir, then take a deep bowl and place the fried eggplants in it, which then allow to cool a little.

7. STEP 7

   

   After time has passed, place the cooled eggplants in a bowl with chopped vegetables and herbs.

8. STEP 8

   

   Mix all the ingredients well in a bowl, then add salt to taste, a mixture of black and red peppers, add three tablespoons of sour cream and mix all the ingredients in the bowl again.

9. STEP 9

   

   Place the prepared vegetable salad with fried eggplants and herbs on portioned plates and serve.

10. STEP 10

    

    Let's cook together, cook simply, prepare at home the most delicious dishes from available products using our recipes! Bon appetit everyone!

Comments on the recipe

Hope

22.10.2023

4.7

The eggplant salad with garlic and tomatoes turned out very tasty, I didn’t even expect it. Simple products, but when combined they give a rich taste. I didn’t fry the eggplants, they turned out too fatty. I baked them in the oven. The dressing and herbs make the salad very flavorful. Thanks to the author. Tasty, healthy and beautiful!