Description
I hope you share my opinion, eggplant is never too much! Especially in summer when they are so alluring gleam of his purple barrels on almost every corner! Especially in the company of ripe sweet tomatoes and aromatic herbs! And the addition of soy sauce will give the eggplant a spicy touch, especially if it is a natural sauce “Kikkoman”!
Ingredients
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Eggplant
1 piece
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Onion
1 piece
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Tomato
3 piece
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Sweet pepper
1 piece
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Chili
-
Basil
3 sprig
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Celery leaf
0.5 coup
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Soy sauce
2 Tbsp
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Honey
1 Tbsp
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Lemon juice
2 Tbsp
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Black pepper
-
Salt
-
Vegetable oil
1 Tbsp
Cooking
The approximate proportions of products I give is based on eggplant size medium. And the amount is at your discretion. The more the better, because it's delicious!
Onion, greens and pepper clean and wash, dry. Finely chop the onion half rings and pepper strips. Chop the greens. Put everything in the bowl, onions in the process of uploading a little bruise, a little prisolit and sprinkle with black pepper. Add honey, lemon juice and soy sauce from "Kikkoman" - better easy. Mix well.
Cut eggplant into thin slices, Put into the grill, greased with oil with a brush.
Browned in the grill on both sides until cooked.
While the eggplants are roasting, cut the tomatoes into thin slices.
Take a deep dish, is the best, which can be served immediately on the table. Place a layer of hot eggplant.
Generously cover it with a layer shinkovanny vegetables with herbs. Spread the top layer of tomato slices. To pour the liquid from the vegetables. Layers repeat until the product will not end.
Allow to cool on the table and be sure to put it in the fridge for an hour.
These eggplant and of themselves, with soft bread, is wonderful and the quality of lettuce under the skewers are wonderful, and good as a side dish!
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