You are looking for a zucchini eggplant cucumber salad recipe that is appetizing? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious zucchini eggplant cucumber salad should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of zucchini eggplant cucumber salad, first from the type of ingredients, next selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare zucchini eggplant cucumber salad delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required exist in prepare

1. Take 1 eggplant
2. Take 1 cucumber
3. Take 1 zucchini
4. Prepare 3 tablespoon cut green onion
5. Prepare 1 small piece ginger shredded
6. Prepare 1 tablespoon sesame oil
7. Use 1 teaspoon ~ more to taste soy sauce
8. Prepare Sesame for garnish

Add the remaining ingredients all at once and mix until fully combined and no more flour is seen. Fill muffin tins ¾ way full or loaf pans ½ way full. Lay out eggplant and zucchini slices onto a clean towel. In a bowl, combine the tahini, yoghurt, honey, garlic, cumin and zest and lemon juice and whisk together until smooth.

How to make Zucchini Eggplant Cucumber Salad:

1. Cut vegetables very thinly. I used slicer 0.5mm- thin.
2. Put salt(1 teaspoon ~ 1/2 teaspoon to taste) and mix well and rest.
3. When the water from vegetables come out, squeeze with hand tightly.
4. Add green onion, ginger, sesame oil and soy sauce and mix well.
5. Enjoy! Our family ate with Japanese Noodle.
6. Done and ready to serve!

Season Herb oil with salt and set aside. Season with salt and set yogurt sauce aside. Remove onions from heat and add minced garlic. Mix onions and garlic together well. Fold in quartered tomatoes and set skillet aside (off heat).

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