This salad is from my favorite vegetable. Eggplant is healthy, tasty and easy to cook.
–more–
Salad with Marinated Eggplant and Onion
Ingredients:
for 700 g of salad
• 2 eggplants 2 Lbs. / 800 g
• 2 medium onions 1 Lbs. / 400 g
• 1 bunch cilantro (green coriander) / 100 g
• 3 cloves of garlic / 20 g
• ½ cup of cold boiled water
• 5 tbsp. vegetable oil / 75 ml
• 5 tbsp. vinegar / 75 ml
• 1 ½ tbsp. sugar / 20 g
• ½ tbsp. salt /
Directions:
Take 3 L pot and boil water
1. In the boil water place 2 eggplants and boil it for 7-10 min.
2. Take the container and add ½ cup of cold boiled water, 5 tbsp. of vegetable oil, 5 tbsp. of vinegar, 1 ½ tbsp. sugar, ½ tbsp. salt and mix well.
3. Cold eggplants peel and cut for 2 cm x 2 cm (2" x 2") pieces.
4. Cut onion thin for half moon
5. Chop garlic
6. Chop cilantro
7. Take the 2 L bowl and mix well all ingredients.
8. On the top of the mixture place the plate and 2 L jar with water and live salad under pressure for 8-24 hours.
9. Serve cold
10. After all you can keep it in the refrigerator for 2-3 weeks (but it will be gone faster).
http://www.efoodmaster.com/salad-with-marinated-eggplant-and-onion/The recipe and images are property and copyright of efoodmaster.com
Nutrition Facts
7 Servings
Amount Per Serving = 100 g
Calories 162.3
Total Fat 11.0 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 7.9 g
Cholesterol 0.0 mg
Sodium 5.4 mg
Potassium 342.9 mg
Total Carbohydrate 15.7 g
Dietary Fiber 4.3 g
Sugars 9.4 g
Protein 2.2 g
