Eggplant salad with sesame, pepper and walnuts

The salad is very tasty and satisfying, despite the lack of meat. The salad can be served warm and cold. I liked the warm version better. You can also bake Bulgarian pepper in the oven so that it is softer.

Maria

The author of the recipe

Eggplant salad with sesame seeds, pepper and walnuts

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Bell pepper

Garlic

Walnuts

Mayonnaise

Sesame

Vegetable oil (for frying)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 58 % 11 g

Carbohydrates 32 % 6 g

127 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make eggplant salad with sesame seeds? Prepare the ingredients.
Step 2:
Wash the eggplants, dry them and cut them into small cubes.
Step 3:
Add salt to the eggplants and pour cold water. Leave for 15 minutes to let the bitterness go away. Then drain the water.
Step 4:
Fry eggplants in a frying pan in vegetable oil until golden brown and transfer to a paper towel to absorb excess fat.
Step 5:
Wash tomatoes and cut into small cubes.
Step 6:
Peel the bell pepper from the seeds and also cut into small cubes.
Step 7:
Chop the nuts finely.
Step 8:
Combine eggplant, tomato, bell pepper and walnuts in a salad bowl.
Step 9:
Add salt, pepper, mayonnaise and mix.
Step 10:
Put the finished salad on a platter and sprinkle with sesame seeds. It is better to serve immediately, until the eggplants have cooled down.