Salad Autumn Waltz

1. Stage

Shred the white cabbage finely.

2. Stage

Grate carrots on a grater for Korean carrots. Salt and pepper the cabbage with the carrots and grind with your hands, lightly crush.

3. Stage

Cut the cucumber and peppers into thin slices. Finely chop the garlic.

4. Stage

Cut the eggplant into small slices, fry in vegetable oil until soft, salt and pepper it. If you like, you can add hot pepper to make the flavor of eggplant spicy.

5. Stage

To the olive oil we add the juice of 1/3 lemon, 1/2 orange, Italian herbs and mix.

6. Stage

Mix all the ingredients, with the sauce, except the eggplant. Add a tablespoon of sauce to the eggplant.

7. Stage

Using a molding ring, lay out the cabbage vegetable mixture and then the eggplant. Garnish with cherry tomatoes and chives.

8. Stage

This is such a vegetable waltz. Vegetables from the fridge - cold contrasts with the warm eggplant. It tastes wonderful.

9. Stage

Or you can serve it on a communal platter. I wish everyone a good appetite and a colorful mood, such as my "Autumn Waltz"