Eggplant Heh Salad

Eggplant Heh Salad

Spicy crispy Asian salad of eggplants, sweet peppers, carrots, red onions with vinegar, sesame seeds, garlic and cilantro.

2 pcs. eggplant (large)
2 pcs. sweet pepper)
1 PC. chilli)
1 PC. carrot (large)
1 PC. onions (red)
2 cloves garlic
1 tbsp. sesame (seeds)
1/2 bunch cilantro
2 tbsp. vinegar (9%)
2 tbsp. vegetable oil (sesame)
1 tsp sugar
2.5 tbsp. salt
Servings: 4

Eggplant washed and cut into strips. Mix the prepared eggplant strips with salt (2 tablespoons) and leave for 30 minutes. Then wash the strips with water, wring out with hands and dry with paper towels.

Heat the pan with sesame oil over medium heat and fry the eggplant strips in batches for 7-8 minutes until golden brown. Put it in a bowl.
Peeled carrots with pepper are cut into thin strips, onions — half rings, cilantro with garlic — finely and spread to fried eggplant. Pour vinegar into a bowl, add sugar, salt residues (1/2 tbsp.) And mix well.

Add roasted sesame seeds to a fragrant salad and send Xe’s salad to the fridge for at least 2 hours (preferably overnight).

Serving Xe fragrant salad to meat or fish dishes. Enjoy your meal!!!

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