Bright vegetable salad with eggplant

Bright vegetable salad with eggplant.

Eggplant 3 pcs.
Fresh tomatoes 3-4 pieces.
Adygei cheese 200g
2-3 tablespoons vegetable oil
1-2 tablespoons soy sauce
Nuts to taste
1. Cut all the vegetables and cheese into cubes of medium size.
2. Eggplant fry in a small amount of vegetable oil, stirring frequently. Two minutes until cooked add the soy sauce. If you do not like to use it, then just salt eggplant.
3. Nuts finely chop and mix with chopped tomatoes, cheese and ostyvshimi after frying eggplant. When serving, you can decorate with feathers of green onions.
Bon Appetit

яркий овощ сал с

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