Kitchen appliances and utensils: cutting board, knife, frying pan, spatula, salad bowl, stove, plates, paper towels, garlic press.
Ingredients
| Ingredients | amount |
| Eggplant | 2-3 pcs. |
| Bell pepper (preferably red meaty) | 1-2 pcs. |
| Salad onion (blue) | ½ pcs |
| Champignons (preferably small) | 300 g |
| Garlic | 2-3 teeth |
| Dill | 4-5 branches |
| Lemon juice | 1 tbsp. l |
| Vegetable oil | 4-5 Art. l |
| Soy sauce | 2-3 tbsp. l |
| Salt | 1 tsp |
| Chives (for decoration) | 3-4 feathers |
Step cooking
- Wash eggplant (2-3 pieces). Cut the stem and second edge and cut into large cubes. The skin does not need to be cleaned. Fold the chopped eggplant in a bowl, salt (about 1 teaspoon of salt), mix and leave for 20 minutes so that bitterness comes out.
- Wash bell pepper (1-2 pieces), peel seeds and stalks and cut into large cubes.
- Wash dill (4-5 branches), dry and chop very finely.
- Cut half a salad onion (blue onion) into thin half rings. The thinner the better.
- Peel the garlic (2-3 cloves) and pass through a press. In a salad bowl, mix onion sliced in half rings, add garlic and finely chopped dill.
- Pour lemon juice (a tablespoon), soy sauce (2 tablespoons) and vegetable oil (a tablespoon) into these ingredients, mix well and leave to infuse. This is a salad dressing.
- Place the pan on the stove and heat it well. Pour a little vegetable oil (1-2 tablespoons) and let it warm.
- Put the bell pepper and stir it, fry until soft. Put the finished pepper on a plate covered with paper towels.
- Add a little vegetable oil to the pan and fry the previously washed and peeled mushrooms. If the mushrooms are small, then they do not need to be cut. Cut large mushrooms into 3-4 parts. Put the mushrooms fried until cooked in a separate plate lined with paper towels.
- Rinse the standing eggplant, squeeze a little and fry until tender in a pan, adding vegetable oil. Put the finished eggplant on paper towels.
- Mix the cooled down vegetables in a bowl and season with the seasoned dressing. Mix everything gently with movements from the bottom up.
- Leave the salad to stand for 15-20 minutes, and then it can be served on the table.
Salad serving and decoration options
Put the real eggplant salad with mushrooms on a flat plate, and on top decorate with chopped feathers of green onions. Salad can be served both warm and cold as an appetizer or side dish for meat or poultry.
Video recipe
Watch the video on how to chop vegetables and fry them properly, prepare dressing and collect salad.
You have learned how to cook the most delicious eggplant salad with mushrooms. For this salad, finely chop the vegetables for roasting. Everything should be cut into large cubes. Fry vegetables also need to be separately from each other. If you find a little salt, then the salad can be salted to your liking. Cook according to the recipe and write in the comments if you liked the dish.
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