Recipe of Appetizing Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing Cooking Basics for Beginners

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, fried eggplant salad with bell peppers in vinaigrette dressing. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. When it comes to cooking, it’s very important to take into account that everyone started somewhere. I don’t know of a single person who came to be with a wooden cooking spoon and ready to go. There’s a good deal of learning that must be carried out as a way to develop into a prolific cook and there is obviously room for improvement. Not only would you will need to begin with the basics when it comes to cooking but you almost need to begin again if learning to cook a new cuisine such as Chinese, Indian, Thai, or Indian food.

Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook fried eggplant salad with bell peppers in vinaigrette dressing using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing:

1. Make ready 2 Eggplants long ones
2. Prepare 2 Capsicum or Bell Peppers
3. Prepare 5-6 Green Long Chillies optional
4. Take 1/4 cup Parsley chopped
5. Prepare 1 bunch Lettuce torn
6. Take For the Vinaigrette Dressing -
7. Get 1 tbsp Apple Cider Vinegar
8. Take 2-3 tbsp Olive Oil
9. Get 1 tsp Black Pepper Powder
10. Make ready 1/2 tsp Salt

Steps to make Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing:

1. Cut eggplant into 1/2" thickness and soak them in salted water. Deep fry these few at a time to a nice golden colour. In a greased griller pan, add the thick chopped large cubes of bell peppers and whole green long chillies.
2. Spoon a tablespoon of olive oil on them and sprinkle some salt about 1/2 a teaspoon. They should not be grilled for a long time. They should retain their crunch.
3. For the Vinaigrette Dressing, Mix about 1 tablespoon of olive oil, a teaspoon of black pepper and the vinegar. In a serving platter, arrange the fried egg plants at the bottom followed by the baked veggies.
4. Top it up with the parsley and torn lettuce. Pour this vinaigrette dressing all over. Give it a final stir and it's all ready to be served.

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