Eggplant, 2 medium units
Salt, 1 flat teaspoon
Canola oil, 1/4 cup
Red pepper, 2 small units
Parsley, 1/4 bunch
Garlic, 2 cloves
Water, 1 cup
Canned natural vinegar 5%, 1/2 cup
Sugar, 2 flat tablespoons
Salt, 1/2 flat teaspoon
Zhug, 1 teaspoon
Tomato paste, 2 tablespoons
1. Slice the eggplant into cubes. Salt and place in a bowl for about half an hour on the side. Wash the eggplants well, dry with a paper towel, dry and fry them in oil. Another option: cut the eggplants into 1.5 cm thick circles (in this case salt them, wait about half an hour, wash, squeeze lightly, dry and fry).
2. Cut the red pepper into thin strips, chop the parsley and crush the garlic.
3. Put the water in a cooking pot, add the vinegar, salt, sugar, zhug and tomato paste and bring to a boil.
4. Put the eggplant, red pepper, parsley and garlic in a serving dish or sealed box, pour the vinegar sauce over, and place in the fridge (great for eating after two days - can also be eaten straight).
5. Bon appetite (:
Preparation time does not include the time the salad is left in the refrigerator. The spices and the zhug in the recipe are according to personal taste. The preparation method also includes cooking.