Description
Offer to make the salad-appetizer of eggplant stuffed with Feta. Cooks very quickly, tasty, juicy. Can be used as a side dish to meat, poultry.
Ingredients
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Eggplant
1 piece
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Tomato
1 piece
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Parsley
2 sprig
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Basil
2 sprig
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Nuts
1 Tbsp
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Olive oil
4 Tbsp
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Onion
1 piece
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Feta
60 g
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Garlic
1 tooth
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Chili
-
Black pepper
-
Salt
-
Peppers red hot chilli
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Coriander
0.5 tsp
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Pepper
1 piece
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Sugar
Cooking
Tomatoes incise cross, pour boiling water, leave for a few minutes, drain the boiling water, cover with cold water. Remove the peel, remove the seeds and cut into cubes.
Pepper, onion cut into small cubes, chop the garlic. Chili susany I took a small piece.
Eggplant peel, cut into pieces, not very small, good salt, cover with cold water, cover with a plate to be immersed in water. Leave for 10min.
Parsley and Basil chop. Nuts slightly to fry on a dry pan.
Drain the eggplant, dry with paper towel.
Fry the onions in olive oil over medium heat. Add bell pepper, garlic and CEREC Chile. Fry briefly, add the eggplant.
Increase the heat to high and sauté the vegetables until tender eggplant. Add Pomidor, a pinch of sugar, coriander, red pepper. Check for salt. Stew the vegetables on medium heat for 2-3min.
Turn off the heat. Sprinkle the chopped eggplant with herbs.
Add Feta.
Add freshly ground black pepper and the pine nuts.
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