Salad with roasted eggplant and mozzarella in the style of "cubism"

Description

In this salad there is nothing unusual, except that the non-standard form of German mozzarella. As the saying goes: "Kvadratish, praktish, Guth!".

Ingredients

Eggplant

1 piece
Tomato

2 piece
Pepper

1 piece
Mozzarella

200 g
Bun

4 piece
Red onion

1 piece
Green onions
Parsley

1 coup
Chicken egg

2 piece
Vinegar

2 Tbsp
Olive oil

3 Tbsp
Lemon

1 piece
Salt
Black pepper
Mustard

1 tsp
Seasoning

0.5 tsp

Cooking

Here's a strange mozzarella I had. The taste is good. Layered, slightly salty. If you find normal in the balls, I suggest to replace it. Simple cheese to use is not recommended.

Cut eggplant into very thin slices. With a brush brush with olive oil on both sides and place on a baking tray lined with baking paper.

Bake at 180град. 10-12 minutes.

Take our rolls. I baked them herself with the addition of bran and buckwheat flour. Cut off the top and carefully cut out the middle to make a "plate".

From the crumb make croutons for the salad. Divide into pieces, sprinkle with olive oil, sprinkle garlic seasoning (ingredients: dried garlic, salt) and put in the oven for 10-12 minutes, until the pieces dried.

Pepper burn on an open fire to black spots, put in a plastic bag and cut off his oxygen. Let them think about their behavior for 5 minutes. Then peel them, remove seeds and slice.

Slice the tomatoes, baked eggplant twist the rolls. Onions cut into very thin rings. Parsley disassembled into the leaves.

Cheese can be cut into cubes (if you got the same as me). Or divided into small pieces, if you are luckier than me.

Dressing: juice of half a lemon, red wine vinegar, 3 tbsp olive oil, salt, pepper and mustard.

Collect all the components of the salad, season and serve with half a hard-boiled egg.

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