Eggplant, which came to us from India, manywrongly considered a vegetable. In fact, he is a berry. And what another - from the order of Solanaceae. But, unlike small black fruits of a poisonous plant, eggplant is unusually useful and tasty. Therefore, in our country, he was affectionately nicknamed "blue". However, from his dangerous kind of aubergine, he did take something. It is a solanine, a substance that gives a raw berry a bitter taste. Therefore salads from aubergine never made of "fresh", like vegetable crispy snacks. Most often this pseudo-vegetable is roasted.
Selection of fruits
In contrast to caviar, saute and other snacks, salad from eggplant are prepared from slightly unripe berries. Sinenky should be firm, small, with a smooth, shiny skin. Even if they taste tender and do not bitter - do not believe it: the solanine will manifest itself if you do not perform one small simple procedure. Cut the fruit into "washers" (you can also pre-clean the blue from the peel, but in some recipes it is not necessary). Fold the kruglyashki in a pan and sprinkle with salt. Leave them like that for an hour.
Further preparation of the base product
What foods are added to eggplant salads
The most famous snack from blue
Of all the variety of recipes, the brightest and favorite among the people is, perhaps, a salad of aubergines in Korean. His recipe and we give. Two small immature berries are mine and cut into thin semicircles. We do all the preparatory work for frying blue. Two carrots and two onions are also ground with semirings. We remove two Bulgarian peppers from seeds, cut with straw. Add to the vegetable mass cooled fried blue. The secret of this dish is in its refueling. Mix five tablespoons of vegetable oil, a spoonful of apple 6% vinegar and a spoonful of soy sauce. Thoroughly shake in a separate bowl, after which we water the dish. Prepare this salad several hours before serving. This is necessary in order to ensure that all components are soaked with sauce and softened. A bowl with a salad should stand under the lid in the refrigerator for about 8-9 hours.