Description
One of our most favorite salads. Juicy, spicy and tender. Great for potatoes and cereals. And when the end of lent will be a good addition to any meat dishes, and barbecues including.
Ingredients
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Eggplant
1 piece
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Pepper
1 piece
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Tomato
3 piece
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Walnuts
50 g
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Olive oil
2 Tbsp
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Soy sauce
1 Tbsp
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Garlic
1 tooth
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Black pepper
-
Salt
Cooking
Wash vegetables. Pepper (I halved 2 peppers, it does not matter) cut in half, remove the partitions and seeds, eggplant cut in half, tomatoes prick with a fork and leave whole. Vegetables to lay out on a baking sheet, drizzle with 1 tbsp olive oil and bake in the oven until soft ( about 30 minutes at 180-200 degrees depending on your oven)
Peppers to shift in the package for 10 minutes
The eggplant and tomatoes cool slightly.
With tomatoes remove the skin. Tomato mash with a fork.
The flesh of the eggplant and peppers cut into cubes.
Mix a tablespoon of olive oil with soy sauce and garlic, missed through press or melkorublenym, beat with a fork.
In portion cups to put in layers alternately vegetables (eggplant, pepper, tomato)
Each layer pour walnuts (the order of layers does not matter)
On each layer apply a little refueling
Bon appetit!
Delicious with hot boiled potatoes.
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