Eggplant Salad in Armenian





eggplant 2 pieces
tomatoes 4 pieces
garlic 2 cloves
vegetable oil 2 Art. spoons
vinegar 3% 2 hr. spoons
parsley 1 beam
ground black pepper 1 pinch
salt to taste


Cooking method:

Eggplant wash, dry, put on a very hot frying pan without oil and fry on all sides. When the eggplant is slightly cooled, peel them from the skin, flesh finely chopped, to shift in a salad bowl, sprinkle with crushed garlic and stir. The oil mixed with vinegar, salt, pepper, pour the resulting sauce salad and mix gently. Around decomposed aubergine slices tomatoes, all sprinkled with chopped herbs.

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