Add more health and flavor to the dish with this wonderful eggplant salad!
Whether cold or hot, this eggplant salad is a guarantee of a tasty, practical and healthy recipe!
500 grams of eggplant
40 grams of soy sauce
1 tablespoon of vinegar
2 bell peppers (one yellow and one green)
3 cloves of garlic
Chopped chives to taste
Chopped coriander to taste
Salt to taste
- Peel the washed eggplants and cut them into triangles.
Transfer to a container with water and salt and let it soak for between 20 and 30 minutes.
- Cut the peppers and place them in a separate container.
Add the chopped chives and cilantro to taste, the chopped tomatoes and set aside.
Grate the carrots and reserve them too, but separately.
- Fry the eggplants in a large skillet preheated with oil and as soon as they start to wilt add the grated carrots.
Mix well and let it cook a little longer.
Add the soy sauce, minced garlic cloves and cook for another 2 to 3 minutes, always stirring well.
- Transfer the eggplants with the carrots to the other cut vegetables.
Season with vinegar, salt to taste and mix well.
Serve the eggplant salad right away, or if you prefer, leave it in the fridge before consuming.