Warm salad with potatoes and eggplant
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Do you enjoy warm salads? And eggplant? You, here! The most lovely thing in rainy weather - to feed the family a delicious and warm salad of autumn vegetables. This dish is very cozy, very hearty and delicious. Reminiscent of a salad with mushrooms, but mushrooms in there. Great fit for variety of table fast days and those who for any reason sticks to the diet.
Ingredients for Warm salad with potatoes and eggplant
- Potatoes - 5 PCs
- Eggplant - 2 PCs
- Onion - 4 PCs
- Greens - 1 Puig.
- Garlic - 2 the tooth.
- Olive oil - 2 tbsp
- Sesame - 2 tbsp
- Lemon juice - 1 tbsp
- Olive oil
- Lemon juice
Step by step instruction of cooking Warm salad with potatoes and eggplant
Potatoes cleaned and cut into slices
Eggplant cut into cubes
Cut onion into rings
Greens - parsley, dill, Basil, sliced finely
We will cook in the pan Zepter, which will help us to preserve all vitamins and nutrients - thanks to the kitchenware products heat up to a maximum of 90 degrees, cooked without water and salt. Vegetables stew in their own juice. They taste absolutely amazing!
Put the vegetables in a pan, close it with a lid and put on fire.
Wait, when the arrow of the controller will reach the middle. This means that the inside of the pan is already maximum, we need the temperature.
Remove pan from heat. Vegetables gradually extend to readiness, while remaining hot.
Stir, put the herbs and olive oil, sbryzgivaem lemon juice, sprinkle salad with sesame seeds.