Fresh tomatoes 3-4 PCs.
Adyghe cheese 200 g
Vegetable oil 2-3 tbsp
Soy sauce 1-2 tbsp
Walnuts to taste
How to cook:
1. I often prepare this snack recipe here in the form of turrets.But sometimes you want salad.And the same components can tune in salad new facets of taste.Moreover,the salad as a dish allows for a lot of liberties:wanted added sauce,nuts,herbs,spices, etc.This time I at the last moment added to the salad is walnuts,because they are not in the initial photo.If You don't like soy sauce,don't use it,just don't forget then to add salt to the eggplant when frying.
2. All you just need to chop the ingredients cubes of medium size.At this stage, boast another new knife it's designed specifically for cutting tomatoes,thanks to its serrated blade, it is an elementary cut any soft vegetables and fruits.I have all the ingredients for this salad were cut with this knife,very much it was pleasant to me.
3. Now, the eggplant must be fried.Notice I did not soak them in salt never use saline solution,the maximum advance Ambassador,then poured the liquid appeared.I noticed,now the eggplant is almost not taste bitter.So,in a pan heat vegetable oil, over high heat, quickly fry the eggplant cubes,stirring frequently.Again,I have a new spatula silicone coated nylon blade itself.Previously I was making only wooden blades somehow didn't trust any other.But the new girl I liked)Literally 2 minutes before the end of roasting add to the pan soy sauce,stir,finish frying.Of course,using soy sauce, there is no need to salt the dish. Of course,it will be good if You take natural soy sauce then Your dish will not smell foreign smells, and the harm from it at times will be less.The eggplant is ready leave it to cool a bit while we cut the rest of the salad ingredients.
4. The same cubes of medium size sliced tomatoes and cheese or Adyghe cheese.
