Eggplant Salad in Citrus Dressing: video recipe


Summer is a time for experimenting with new tastes, don’t be afraid, do it and try new! After all, when, if not now? Very piquant orange sauce reveals the taste of eggplant from a new perspective.

Let’s get started!


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  1. Turn on the oven 180 – 200 °. Wash all vegetables and greens. At remove eggplant, cucumber and tomato stalks, stalks in greens, Narva the salad in arbitrary pieces. Chop tomato and cucumber pieces. Finely chop the greens.
  2. Dice the eggplant. Salt and leave under press for at least 10 minutes. Then remove the excess from the eggplant moisture and drizzle with oil.
  3. In a dry frying pan, heated over medium heat, put chopped eggplant, sauté for 3 to 5 minutes, stirring occasionally. Then put it in a greased baking dish and put in preheated oven for 7 minutes, then mix in a bowl ready eggplant with parsley.
  4. Wash the orange and squeeze the juice out of it. Peel the garlic and grate. In a stewpan, heated over medium heat, add orange juice, evaporate it for 1 – 2 minutes, add 15 g sugar, paprika, garlic, evaporate for another 10 minutes. Cool and mix with 30 ml of sunflower oil. The sauce is ready.
  5. In a bowl, combine and chopped vegetables, eggplant, lettuce, add orange sauce, salt to taste and mix. Enjoy your meal!
  • orange
  • Eggplant
  • Salad
  • Phryllis

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