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Carrot salad with eggplant

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Ingredients for 4 servings:

  • 10 carrots
  • 1 eggplant(s)
  • 1 onion(s)
  • 3 bell peppers, red, yellow, green
  • salt and pepper
  • Oil (sunflower)
  • Tabasco or another hot sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut large eggplants into strips and fry in sunflower oil. Grate the carrots. Slice the bell peppers and onions. Mix all ingredients and season with hot sauce, salt, and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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