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Be smart when you do your grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You’re going to go home and make what you have in the cupboards. Make sure that what you have on hand is nutritious. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.
There are a whole lot of things that work toward your getting healthy. Not all of them necessitate fancy gym memberships or limited diets. Little things, when done every day, can do a lot to help you get healthy and lose pounds. Being intelligent about the selections you make each day is a start. A suitable amount of physical activity each day is also critical. Remember: being healthy isn’t just about losing weight. You need your body to be powerful too.
We hope you got benefit from reading it, now let’s go back to fried eggplant salad with bell peppers in vinaigrette dressing recipe. To cook fried eggplant salad with bell peppers in vinaigrette dressing you need 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Fried Eggplant Salad with Bell Peppers in Vinaigrette Dressing:
- Prepare 2 of Eggplants long ones.
- Prepare 2 of Capsicum or Bell Peppers.
- You need 5-6 of Green Long Chillies optional.
- Provide 1/4 cup of Parsley chopped.
- Take 1 bunch of Lettuce torn.
- Use of For the Vinaigrette Dressing -.
- Provide 1 tbsp of Apple Cider Vinegar.
- Use 2-3 tbsp of Olive Oil.
- Take 1 tsp of Black Pepper Powder.
- Use 1/2 tsp of 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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