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Before you jump to Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
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One of the most popular snack foods is natural yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. You can’t beat yogurt whenever it comes to a wholesome snack though. It is a protein-rich source of nutritious vitamins and minerals. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by many people. Fast hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent method to delight in a flavorful snack without too much sugar.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to fried eggplant salad with bell peppers in vinaigrette dressing recipe. You can cook fried eggplant salad with bell peppers in vinaigrette dressing using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing:
- Take 2 Eggplants long ones
- Provide 2 Capsicum or Bell Peppers
- You need 5-6 Green Long Chillies optional
- Prepare 1/4 cup Parsley chopped
- Provide 1 bunch Lettuce torn
- You need For the Vinaigrette Dressing -
- Prepare 1 tbsp Apple Cider Vinegar
- Get 2-3 tbsp Olive Oil
- You need 1 tsp Black Pepper Powder
- Take 1/2 tsp Salt
Instructions to make Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing:
- Cut eggplant into 1/2" thickness and soak them in salted water. Deep fry these few at a time to a nice golden colour. In a greased griller pan, add the thick chopped large cubes of bell peppers and whole green long chillies.
- Spoon a tablespoon of olive oil on them and sprinkle some salt about 1/2 a teaspoon. They should not be grilled for a long time. They should retain their crunch.
- For the Vinaigrette Dressing, Mix about 1 tablespoon of olive oil, a teaspoon of black pepper and the vinegar. In a serving platter, arrange the fried egg plants at the bottom followed by the baked veggies.
- Top it up with the parsley and torn lettuce. Pour this vinaigrette dressing all over. Give it a final stir and it's all ready to be served.
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