Warm Salad with Pork, Roasted Eggplants, and Summer Vegetables
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Warm salad with pork, roasted eggplants, and summer vegetables
Ingredients
- Pork Blood - 10.6 oz
- Herbs - to taste
- Mayonnaise - to taste
- Olive Oil - 1 tablespoon
- Eggplants - 2 pieces
- Tomatoes - 2 pieces
- Cucumbers - 2 pieces
Step by Step guide
Step 1
Slice the eggplants into rounds (1.5 cm thick), sprinkle with salt, and let them sit to remove bitterness. Place on a baking sheet, drizzle with olive oil, and roast in the oven. It's important not to overcook them; the eggplants should remain soft and juicy.
Step 2
Cut the pork into small cubes, season with salt, and fry until cooked in a small amount of oil.
Step 3
Cut the vegetables into pieces the same size as the pork. Quarter the eggplants.
Step 4
Arrange all the ingredients on a plate, dress with mayonnaise and herbs. Serve immediately!
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