Cooking Eggplant Salad
Profil:
This is how to make a spicy and delicious Eggplant Salad as side dish or simply a salad.
Eggplant Salad with a good dressing flavored by chili, chives,cinnamon, and vinegar.
In this recipe we stir together cinnamon, chili flackes, paricum powder, sugar, chopped chilli, chives, balsamic vinegar, white wine vinegar and olive oil. Season with salt to make dressing for this this salad.
Try this recipe to cook a first class eggplant Salad .
See how to cook and brown Eggplant Salad
Ingredients in Cooking Eggplant Salad
| Eggplant | 400 g |
|---|---|
| Yellow onion | 1 larg |
| Garlic | 2 cloves |
| Rapeseed oil | for frying |
| ——— Dressing ——— | |
| Red Chili pepper | ½ pcs |
| Chives | 0.5 pot |
| Smoked paprika | 1 tsp |
| Cinnamon | 1 tsp |
| Chili flackes | 1 tsp |
| Sugar | 1 tsp |
| white wine vinegar | 1 tsp |
| Balsamic vinegar | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
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Cooking
Portions: 4
30 min
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Recipe Eggplant Salad
- Chive the chili and chop it nicely.
- Finely cut Chiven.
- Donkey and cut eggplant in big dice.
- Scale and slice the onion.
- Scale and finely chop the garlic.
- ——— Dressing ———
- Begin with dressing first.
- Stir together cinnamon, chili flackes, paricum powder, sugar, chopped chilli, chives, balsamic vinegar, white wine vinegar and olive oil. Season with salt.
- Stir the eggplant in rapeseed oil in a frying pan with warmth until golden brown.
- Add the onion and fry another minute. Everything will get some color.
- Mash with garlic towards the end.
- Pour the dressing over the hot eggplant.
- Mix carefully so that everything is well mixed.
- Leave to cool for at least ½ hours.