Description
Delicious appetizer of seasonal vegetables. Help yourself!
Ingredients
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Spices
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Eggplant
1 piece
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Tomato
3 piece
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Adyghe cheese
-
Olive oil
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Garlic
1 tooth
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Greens
1 coup
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Lemon juice
Cooking
Slice the eggplant circles with a thickness of 8-10 mm, season both sides with spices from a set of FORESTER for pickling vegetables and mushrooms grill, leave for 30 mins Then remove from the surface of the eggplant the resulting juice.
The grill pan and drizzle with vegetable oil and fry the aubergines on both sides.
If the eggplant has absorbed the surplus of vegetable oil, then lay them on a paper towel.
Perfect for frying halloumi cheese, but because of his absence you can fry the Adyghe or feta. Cheese sprinkle with spices to taste. Fry in a lightly oiled pan.
In my case, the cheese melted, but after cooling kept the form.
Sweet tomatoes cut into circles 1 cm thick, brush with a brush with olive oil.
Quickly fry on the grill pan. No need to keep the tomatoes on the grill for a long time, otherwise they will start to fall apart.
For the filling chop the garlic and herbs in a blender, pour in the olive oil, lemon juice and 1 tablespoon of water, season with salt and pepper and lightly beat. Shift the roasted vegetables and cheese on a platter and pour the dressing.
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