The online edition “Russian Athens” continues to publish recipes from Irina Fedotova. How to cook a colorful summer salad with eggplants, peppers, tomatoes and walnuts, seasoned with soy sauce. Just yummy!
We bake eggplant slices in the oven, so they do not absorb a lot of oil and do not weigh down the salad.
RECIPE:
- – 2 eggplants
- – salt pepper
- – paprika
- – olive oil
- – 1 head of onion
- – 1 bell pepper (red or yellow)
- – 3 tomatoes
- – 1-2 garlic cloves
- – chopped parsley
- – 50 gr. walnuts
- – 3-4 tablespoons soy sauce
COOKING:
- We cut the eggplant into not very large pieces, put them in a bowl and add salt, pepper, paprika and a little olive oil, mix everything well and bake in the oven at 180 degrees for 20-25 minutes (you can also fry in a pan, but then the eggplant will absorb very lots of oil). We leave to cool.
- Cut onion, sweet bell pepper, tomatoes. Transfer the vegetables to a bowl.
- Add garlic, parsley, coarsely chopped walnuts, ground black pepper and a little salt.
- We put the baked eggplant, add soy sauce and a little olive oil, mix. Small pieces of feta cheese can be added if desired.
Enjoy your meal!
Don’t forget to watch the video