Eggplant carrot and pepper salad

4 servings
15 min

To make eggplant salad with carrots, you will need a simple set of products: eggplant, bell pepper, carrot, tomatoes, garlic and herbs. Eggplant and pepper wash.

Cut the blue into small bars, if desired, you can cut first in circles, then cut each circle in half. Soak the eggplant in salt water, this will get rid of bitterness and then, during frying, the eggplant will absorb less oil.

Remove the stalk and seeds from the bell pepper, cut the fruit in half. Brush garlic and carrots and rinse under running water. Wash greens and tomatoes in the same way.

Grate carrots on a grater for Korean carrots, you can use ordinary coarse grater.

Chop garlic not very finely, it will taste better. Send garlic to carrots.

In a frying pan, heat 7 tablespoons of vegetable oil. Pour boiling oil over carrots and garlic, add salt, sugar and vinegar.

Grate bell peppers on coarse grater, add to carrots.

Grate the tomato on a large grater, discard the peel. Send the tomato to the carrot and pepper.

Drain the water from the eggplants, squeeze them with your hands from excess liquid and fry them until ready in hot vegetable oil. Cook until the eggplant is golden. Put the blue ones on paper towels to get rid of excess vegetable oil.

Finely chop the greens, send them to the salad, add fried aubergines there.

Mix the salad thoroughly and send to the refrigerator for at least an hour. It will be ideal to let the salad brew in a cool place all night.