Eggplants with Bell Pepper and Cumin

Name: Eggplants with Bell Pepper and Cumin
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.00 шт Баклажаны; по вкусу Молотый красный перец; 0.50 ст. л. Растительное масло; 0.50 зубчик Чеснок; по вкусу Тмин; 0.50 ст. л. Лимонный сок; 0.25 шт Морковь; по вкусу Соль

Light vegetable salad with tender eggplants and carrots. The dish is made from boiled vegetables seasoned with hot pepper, garlic, and aromatic cumin. Suitable as a cold appetizer or side dish.

Total: 30 min
Standard serving: 344.1 g

Salads
Appetizers
Lunch
Dinner
Vegetarian
Lenten
Easy
Quick
Under 30 minutes

Fits the diet Fits the diet

Ingredients

Total 8

Eggplants
300 g≈ 1 pcs
Ground red pepper
to taste≈ 1/4 tsp
Vegetable oil
7.5 ml≈ 1.5 tsp
Garlic
1.5 g≈ 1/2 clove
Caraway
to taste≈ 1/4 tsp
Lemon juice
7.5 ml≈ 1.5 tsp
Carrot
25 g≈ 1/4 pcs
Salt
to taste

Instructions

1
Step 1
Cut the eggplants and carrots into cubes, making the carrots smaller. Boil the vegetables in salted water with minced garlic and ground red pepper. Season to taste.
2
Step 2
Place the eggplants and carrots in a bowl and let the excess water drain. Dress with vegetable oil mixed with lemon juice. Sprinkle with cumin and serve.

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Instructions

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Step 2

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