Boiled eggplant salad

Boiled eggplant salad is the great-grandson of the regular tomato and cucumber salad. Special cutting of components and some ingredients modernize this salad, making it more appetizing and delicious!

Ingredients

• Eggplant - 2-3 Pieces
• Onions - 1 Piece
• Tomatoes - 3-4 Pieces
• Bulgarian pepper - 2 Pieces
• Garlic - 3 Cloves
• Parsley - 1 Piece (bunch)
• Vinegar - 0.3 teaspoons
• Salt, pepper - - To taste

Directions

1. Finely chop the eggplants, remove the seeds. Pour the chopped eggplants into boiling salted water and cook for about 5 minutes.
2. Throw the eggplants in a colander to drain unnecessary water. We also wait for the eggplant to cool.
3. At this time, finely chop the tomatoes and bell peppers. Finely chop the onion and garlic, and rinse the parsley well, chop finely.
4. Mix all the ingredients, season with oil, vinegar, salt, pepper and mix well.