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.