in Eastern Europe, Russia

Eggplant salad with peppers and mushrooms

updated

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Ingredients for 4 servings:

  • 3 eggplant(s)
  • 3 bell peppers
  • 1 spring onion(s)
  • 1 jar mushrooms, mixed, natural or pickled in oil
  • 2 packs of ready-made salad mix (salad topping)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quarter the bell peppers and cut into thin strips. Slice the onion into rings. Depending on their size, slice the mushrooms into strips, leaving small ones whole. Mix everything together. Cut the eggplants into strips (approx. 5-6 cm long), season with salt, and let stand for a few hours to absorb the water. Then pat dry and fry in hot oil, then add to the remaining ingredients. Prepare the salad dressing according to the package instructions and pour it over the salad. Let it sit.

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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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