Description
Zucchini, eggplant, tomatoes. Vegetables are good in different dishes, and now, in the summer, when the sea zucchini, eggplant and tomatoes need to cook and enjoy. Without meat, these meals are very hearty and delicious. As an appetizer and as a separate dish.
Ingredients
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Pasta
1 cup
-
Eggplant
1 piece
-
Zucchini
2 piece
-
Tomato
4 piece
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Garlic
3 tooth
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Yogurt
1 cup
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Lemon juice
1 Tbsp
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Spices
1 Tbsp
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Olive oil
1 Tbsp
Cooking
Cut zucchini and eggplant, sprinkle with salt and leave to soak
Fry until crispy brown
Take out and dry from oil
Tomatoes, garlic and green pepper until tender tormented
Boiled (but not ready) horns added to the soft tomatoes and the garlic, together in the throes of minute 5, so the horns have a sweet smell.
Serve as an appetizer on lettuce leaves as a nest, in a circle together with fresh cucumbers.
Or pour the sauce, and individual dish get. For sauce - mix yogurt with grated garlic and lemon juice and add spices and fresh herbs, such as parsley, rosemary and mint and the remaining from frying vegetable oil.
Or put all layers - horns, eggplant, zucchini, tomatoes, and cheese on top and bake
In the oven or oven for 15-20 min.
Fragrant dish is ready.
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