Very tasty dish, can be served as hot and cold dish. My family love this salad
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Clean the eggplant from the skin and coarsely chop.
the eggplant salt and water to soak.
Fry small amounts in VERY hot oil,
thus fry all eggplant slices until Golden brown
I take this vinegar - pour a little into a separate Cup of vinegar, about half a Cup, dilute with water (a little less than half a Cup), add salt,
all stir and pour the eggplant, it is desirable that the sauce is closed at least half of level eggplant.
Tomatoes cut in slices not very thin, finely chopping herbs (I take the dill, green onion, cilantro), add the finely chopped garlic; mix all ingredients with the eggplant and leave to eggplant soaked in vinegar.