Original vegetable salad "Lazzat"
Miscellaneous / / July 31, 2021
Lazzat salad is a perfect combination of crispy eggplants, juicy tomatoes, aromatic greens and a spicy sweet and sour dressing.
Peel the onion and cut into thin half rings. Heat 3 tablespoons of vegetable oil in a skillet.
Saute the onions 5-6 minutes until crisp and transfer to a paper towel.
Peel the garlic and pass through a press. Squeeze the juice out of the lemon. Dissolve 2 teaspoons of starch in cold water.
In a small saucepan, combine lemon juice, starch with water, soy sauce, sugar and tomato paste, stir well.
Cook the sauce over low heat, stirring constantly, for 3-4 minutes until thick, then cool. Add garlic and stir.
Coarsely chop the tomatoes and bell peppers. Chop the cucumbers into thin slices.
Cut the eggplants into large pieces, salt well, stir and leave for 15 minutes.
Then squeeze them lightly and roll in the remaining starch. Heat vegetable oil in a skillet.
Fry the eggplants in small portions for 5-6 minutes until golden brown.
Coarsely chop the greens. Combine onions, eggplants, tomatoes, peppers, cucumbers and herbs, and pour the dressing over the salad.