Description
Light, but satisfying snack. Juicy, tender and flavorful. In the vegetable season, this snack is most tasty. You can adjust to your taste and dream in different variations. Appetizer colorful and interesting to look at, will look great on the holiday table.
Ingredients
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Eggplant
2 piece
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Tomato
2 piece
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Red onion
0.5 piece
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Garlic
2 tooth
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Vegetable oil
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Soy sauce
1 Tbsp
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Soft cheese
50 g
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Salt
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Black pepper
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Greens
Cooking
Eggplant cut into large rings.
Baking tray lay a foil, pour on the bottom of the oil. Put the eggplant, season with a little salt and pepper. Oven preheat to 180 degrees, put the eggplant in 10 minutes each piece to flip over and bake another 10 minutes.
While baked eggplant, cook cheese and vegetable "salad".
Tomato finely chopped.
Onion and garlic finely chop, add to the tomatoes.
Finely chop the herbs (I used dill, parsley and Basil).
Add soy sauce and pepper and mix well.
Dice cheese and combine with vegetables.
To get the eggplant.
Spoon generously put "salad" on each circle. We liked the dish when the eggplant was still warm. Bon appetit.
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