Description
This easy vegetable appetizer, in-season abundance of vegetables and herbs, will be a great addition to lunch or dinner, and even replace them, piquancy and zest to give the roasted eggplant and peppers in a beaten egg. For the contest "Vegetable traffic light"
Ingredients
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Eggplant
2 piece
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Pepper
2 piece
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Tomato
3 piece
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Onion
1 piece
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Chicken egg
2 piece
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Garlic
3 tooth
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Dill
1 coup
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Parsley
1 coup
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Cilantro
1 coup
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Vinegar
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Salt
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Vegetable oil
Cooking
the original products...
Cut vegetables.Eggplant sprinkle with salt and stand until soft,the tomatoes pour over boiling water, remove the skins and cut into circles, onions cut thin rings, bell pepper cut into quarters, and can be smaller, greens finely shinkuem, whisk 1 or 2 eggs, depending on size...
Eggplant and pepper dip in beaten egg and fry in oil, until Golden brown but not overcook...
On the plate of snacks laid out layers, the first layer of eggplant...
Next, put the peppers, sprinkle with layers of greens...
Put onion, pre-zamarinovat it in the sauce made from grated garlic, vinegar, water, salt and oil,which were roasted vegetables, drain it through a strainer(sauce prepared to your taste. You'll need it again at the end of cooking)
The last layer spread the tomato, sprinkle them with greens, a little salt.Further, all the dish pour the remaining sauce.The finished dish can be removed for 30 minutes in the fridge, but can be eaten warm, the taste is not worse.
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