Summary

Ingredients

• 3 eggplant (s)
• 3 carrot (s)
• 1 red pepper (s)
• 1 onion (s), red
• 3 clove (s) garlic
• 1 tablespoon vinegar essence
• salt and pepper
• Oil for frying

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Instructions

1. Dice the aubergines into 1 x 1 cm pieces, season with salt and set aside for 1 hour. Chop the garlic and set aside.
2. Grate the carrots, finely chop the peppers and onions and put everything in a bowl.
3. Fry the eggplants in oil in a pan until they are golden brown and then add to the bowl with the carrots and peppers. Briefly fry the garlic in the pan, add to the eggplants in the bowl and season to taste with salt, pepper and vinegar.
4. Let the salad stand for a few hours.