How to prepare a salad with eggplant vitamin
A healthy diet and proper forms the basis of the rules for good health. If you play sports, even more so, you have to make sure that you have all the daily nutrients appropriate, including vitamins, invaluable sources for the well-being.
In this how to, I will explain how to prepare a quick meal and a lot of vitamins, using fresh vegetables and in which the main ingredient that gives the dish will taste the eggplant at all the variety you prefer. Need not be very good in the kitchen, because the preparation of the dish takes little time and no particular culinary talent.
1.) First, choose a medium-sized eggplant, the variety you want. The consistency should be rather hard and show no dents or peel with a different color. Put to boil a pot of water in which you have paid a little salt and some flavor, so do your eggplant boil for about ten minutes. After this time, make it cool and then cut it into thin slices across the width. Leave to rest the slices in a bowl to remove excess water and to lose the characteristic bitter aftertaste typical of the eggplant.
2.) Now you have to add the other ingredients that will increase the vitamin content of your salad. Cut two tomatoes into thin slices of beefsteak varieties, as well as a few slices of bell pepper. If you think the pepper raw and heavy, do it a boil for ten minutes in boiling water and then remove the skin, making it more digestible. Also add a few vegetables of your choice, such as cannellini beans or corn. The proteins in legumes have the character to increase the absorption of vitamins, so it will be very useful.
3.) Put all the vegetables in a freshly cut container for salad, then also add the slices of your eggplant. Season with spices, such as sesame, poppy seeds or chives. The final touch is to add fresh chopped parsley, which contains a lot of vitamin C, a real cure for your body. Finally Season the salad with a teaspoon of extra-virgin olive oil and if you like, a bit of balsamic vinegar to flavor it further.
