Vibrant Eggplant, Carrot, and Pepper Salad

A savory and incredibly tasty snack — youʼll swallow your tongue! Do you like bright, juicy and rich salads? Then you should definitely try the eggplant, carrot and pepper salad! This salad appetizer goes perfectly with potatoes, meat, boiled rice, buckwheat, etc.
cook time: 15 min
Nora Vaughn
Vibrant Eggplant, Carrot, and Pepper Salad

Nutrition Facts (per serving)

160
Calories
15g
Fat
6g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic (3 cloves) 10 g
Tomatoes 150 g
Salt (shallow, without slide) 1 tsp
Sugar (no slide) 1 tsp
Carrot 200 g
Vegetable oil (for salad and some for frying eggplant) 7 tbsp
Vinegar (5%) 2 tbsp
bell pepper 100 g
Greenery (dill, parsley) to taste
Eggplant (large) 1 pc

Recipe instructions

Step 1

Step 1
How to make a salad of fried eggplant, carrots and bell peppers? Prepare the necessary ingredients. To add piquancy and spiciness to the salad, you can add a little chili pepper with the bell pepper. Wash the eggplant and pepper and dry with a towel.

Step 2

Step 2
Cut the eggplant into small cubes; if desired, you can first cut it into circles, then cut each circle in half. Soak the eggplant in salted water, this will remove the bitterness and then, during the frying process, the eggplant will absorb less oil.

Step 3

Step 3
Remove the stem and seeds from the bell pepper and cut the fruit in half. Peel the garlic and carrots and rinse under running water. Wash the greens and tomatoes in the same way.

Step 4

Step 4
Grate the carrots using a Korean carrot grater; you can use a regular coarse grater.

Step 5

Step 5
Chop the garlic not very finely, it will be tastier. Add garlic to carrots.

Step 6

Step 6
Heat 7 tablespoons of vegetable oil in a frying pan. Read about how to choose the right vegetable oil in separate articles, links at the end of the recipe. Pour boiling oil over carrots and garlic, add salt, sugar and vinegar. The amount of sugar and salt can be adjusted to your taste.

Step 7

Step 7
Grate the bell pepper on a coarse grater and add to the carrots.

Step 8

Step 8
Grate the tomato on a coarse grater and discard the peel. Send the tomato to the carrots and pepper.

Step 9

Step 9
Drain the water from the eggplants, squeeze out excess liquid with your hands and fry until cooked in hot vegetable oil until golden brown. Place the fried eggplants on paper towels to remove excess vegetable oil.

Step 10

Step 10
Finely chop the greens and add to the salad, add the fried eggplants.

Step 11

Step 11
Mix the salad thoroughly and refrigerate for at least an hour. It would be ideal to let the salad sit in a cool place overnight. Bon appetit!

Additional rubrics

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