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Eggplant salad with peppers and seeds

Eggplant salad with peppers and seeds


Eggplant salad is my favorite! Of course I like to prepare it in different combinations. This is the charm of the culinary game: to get the most tempting and diverse dishes possible. This salad is also suitable for a day when you want a break from meat.

  • 500 gr eggplant (from the freezer)
  • 200 ml oil
  • 3 tablespoons seed mix (pumpkin, sunflower, sesame, flax)
  • 4 onion tails
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 red pepper
  • 1/2 yellow pepper
  • salt
  • pepper

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant salad with peppers and seeds:


  1. The eggplant is left to thaw and chop.

  2. Peel and wash the peppers and onions.

  3. Finely chop the vegetables.

  4. The eggplant is salted and rubbed with lemon juice and oil added in a thin thread like mayonnaise.

  5. Rub the eggplant until it turns white and fluffy.

  6. Add the onion and stir a little more.

  7. Incorporate finely chopped peppers and two tablespoons of seed mix into the salad.

  8. Pepper and taste. Salt if needed.

  9. Decorate the salad with colorful diced peppers and the rest of the seeds.

  10. Refrigerate the salad until serving.

Good appetite!

Tips sites

1

I do not throw the liquid left by the eggplant to thaw. Gives a good taste to the salad. I learned this trick from a skilled cook.


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