Warm Vegetable Salad with Cashews
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
5
Description
During cooking, keep the heat constant, slightly above medium. For added juiciness, you can add water while frying, as the eggplant absorbs all the oil within the first few minutes, and you are essentially cooking on a dry pan. However, do this carefully and in small portions. The number of servings directly depends on the size of the vegetables; in my case, all the ingredients are medium-sized, except for the tomato, which is better to choose large and meaty.
Ingredients
- Eggplants - 1 piece
- Orange Bell Peppers - 1 piece
- Garlic - 2 cloves
- White bread - 3 pieces
- Cashew - 2.5 oz
- Canned Corn - 1 can
- Mayonnaise - 2 tablespoons
- Vegetable Oil - 4 tablespoons
- Salt - a pinch
- Dill - ½ bunch
- Potato - 1 piece
- Herbes de Provence - a pinch
Step by Step guide
Step 1
Wash the eggplant, place a pan with vegetable oil on the heat. Cut the eggplant into cubes about 1x1 cm and place them in the heated pan. Sprinkle with salt.
Step 2
Wash and clean the bell pepper. Cut into squares and add to the eggplant. Stir.
Step 3
Wash the tomato, cut it into cubes, and add it to the pan. Salt again and mix.
Step 4
Peel and finely chop the garlic, evenly sprinkle it over the vegetables.
Step 5
Cut the bread into large cubes, add to the vegetables, and stir.
Step 6
Divide the cashews into quarters or chop them in a blender (NOT too finely!), add to the vegetables, and mix.
Step 7
Open the corn and add it with the juice to the vegetables. Stir, sprinkle everything with herbes de Provence and dill. Wait a couple of minutes for the juice to evaporate.
Step 8
Serve hot topped with a 'cap' of mayonnaise, garnished with sprigs of dill.
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