Posted by & filed under Salads.


This salad is from my favorite vegetable. Eggplant is healthy, tasty and easy to cook.

Eggplant Salad

–more–

Salad with Marinated Eggplant and Onion

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/

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

 

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