Men's salad for meat

1 . Stage

Wash/dry the vegetables/greens. Cut the onions into half rings. Marinate the onion. While we cook everything else, it will come to the point of "conditioning". In the layout I indicated 4 tbsp., you look at the size of the onion. Remember that blue onions will lose a little color, white onions will taste softer. Dilute 9% vinegar 1:1 and pour onion slices. Leave until better.

2 . Stage

Cut the eggplants into four or six pieces (I never soak eggplants, they lose that unique bitterness, if you think this is unacceptable - soak them in salt water for 10-15 minutes). 4. Next we need to cook them. Roast or bake them in the oven. I usually oil with a brush (olive oil or any other) and immediately salt (if soaked - do not salt!). I bake on a baking tray/form. You can roast in a pan until done. Baked eggplants are less calorie-dense and use less oil. The choice is yours.

3 . Stage

Cut the tomatoes into 4-6 pieces. Crumble the greens as we are used to. Actually for this salad just need purple eggplant. Eggplant is very friendly with it. If you can't stand the taste/smell of cilantro and regan, just add the greens you like (I even added basil from the pot). This photo is of eggplant already baked and all the ingredients prepared.

4 . Stage

Now mix all this happiness in a salad bowl (the eggplants should cool down). Do not add oil, oiled eggplant will be enough. Onions from the marinade do not try to squeeze. Diluted vinegar also plays a significant role. Now the salad should stand for 10 minutes to "chew" all the ingredients. Try it necessarily! You may not have enough salt or oil. Add what's missing.