Description
All the charm of this salad is in its minimalism. Prepared to the limit simple, no frills and despite all this, the taste and flavor of the salad will be amazed.
Ingredients
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Eggplant
2 piece
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Pepper
4 piece
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Garlic
2 tooth
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Sauce
1 Tbsp
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Vegetable oil
2 tsp
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Lemon juice
1 tsp
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Vinegar
1 Tbsp
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Salt
-
Black pepper
Cooking
Cook foods, vegetables, wash, dry.
Peppers cut in half lengthwise, spread-side down on a baking sheet and bake in a well preheated oven at 200* for 15 minutes. The pan can be covered with foil or cooking paper.
Cut eggplant into cubes and boil in hot water for 10 minutes after boiling. They should not be soft after boiling.
Put them in a colander or sieve and allow to completely drain.
Garlic peel and cut into thin slices.
With baked peppers to remove the skin. To peel well acted, pepper can be put into a container, cover, let stand and then remove the skin.
Pepper cut into pieces.
To prepare the dressing, in a Cup, mix soy sauce, Kikkoman, lemon juice, vinegar, vegetable oil.
Vegetables, salt, pepper, season with sauce, stir and put in refrigerator for 20 minutes.
In a salad you can add fresh Basil or other greens.
Salad with a rich combination of flavors ready!
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