Appetizer of eggplant

Description

The appetizer is perfect as a side dish to meat and as a snack with a slice of freshly baked fragrant bread.

Ingredients

Eggplant

2 piece
Garlic

2 tooth
Parsley

8 sprig
Dill

8 sprig
Yogurt

150 ml
Peppers red hot chilli

0.5 tsp
Salt
Black pepper
Sesame

2 pinch
Olive oil

2 Tbsp
Lemon juice

2 Tbsp

Cooking

Eggplant wash, dry, cut lengthwise, make some cuts, sprinkle with salt and smear some olive oil. Put on a baking tray and bake in the oven at 220 degrees for 15-20 minutes.

Ready eggplants to cool, remove skin. The flesh of aubergines chopped not very finely.

Greens wash and chop. About 8-10 sprigs.

The flesh of eggplant to put in a salad bowl, add the herbs, chopped garlic, yogurt, lemon juice, olive oil and red pepper. Salt and ground black pepper to taste.