Description
Fresh and light salad with a beautiful presentation.
Ingredients
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Eggplant
1 piece
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Tomato
2 piece
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Yogurt
3 Tbsp
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Olive oil
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Basil
-
Greens
-
Garlic
1 tooth
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Salt
-
Lemon juice
Cooking
Cut the eggplant slices, sprinkle liberally with salt and leave for 15 minutes. Wash with cold water, squeeze. If your eggplant does not taste bitter, treatments with salt noise.
Fry in olive oil. Place on a cloth, let it absorb the excess oil.
Cut tomatoes in circles.
Spread the vegetables on a plate, alternating the cooled eggplant and tomatoes. Do not add salt.
Meanwhile, make the sauce. Mix the finely chopped herbs, cream or yoghurt, about half a teaspoon of olive oil and as much lemon juice, crushed garlic. Sprinkle with salt, try.
Put the sauce on top of vegetables. Decorate with Basil. Before serving to cool.
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