Description
If I get in the summer the grill pan and sauté the meat, I always put on all the same already hot pan eggplant slices and pepper. Because I really love them roasted and then added to salads of fresh vegetables. For example, here in such. He has a fragrant spicy dressing based on yoghurt, very interesting work. Paired with roasted young potatoes, this salad will make an excellent summer dinner!
Ingredients
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Eggplant
1 piece
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Red sweet pepper
2 piece
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Tomato
2 piece
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Chickpeas
0.5 cup
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Garlic
1 tooth
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Yogurt
150 g
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Cheese
50 g
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Green onions
2 sprig
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Lettuce
0.5 coup
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Garam masala
1 pinch
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Paprika sweet
1 tsp
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Salt
-
The mixture of peppers
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Vegetable oil
1 Tbsp
Cooking
Aubergines cut into slices thickness of 0.5, see pepper cleaned and cut in half lengthwise, flatten the halves. Fry in greased grill pan until it will turn brown, pepper and a light tan.
Lay out on a paper napkin. Pepper cover with a damp cloth and then peel.
Boiled chickpeas and fry in hot oil until just brown. Chickpeas I always cook more than needed and freeze the extra for later.
Collect salad. On washed and dried lettuce leaves spread the pepper on top of eggplant, then a thin dense slices of tomato. Each layer sprinkle with the freshly ground mixture of peppers.
Then sprinkle the salad with chickpeas, pour yogurt mixed with crushed garlic, paprika and garam masala. Sprinkle top grated cheese and insist in the refrigerator for 20 minutes.
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