Description
On the website there are already three recipe peperonata, add another one that I got at a cooking pamphlet. Very useful, goes well with the dishes. cooked on the grill.
Ingredients
-
Pepper
3 piece
-
Eggplant
1 piece
-
Adyghe cheese
200 g
-
Parsley
0.5 coup
-
Dill
0.5 coup
-
Garlic
1 tooth
-
Vegetable oil
150 ml
-
Salt
-
Sesame
5 g
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Lettuce
3 piece
Cooking
The peppers and eggplant out onto a baking tray lined with parchment paper. Bake in oven, turning as needed.
Roasted vegetables to shift in a plastic bag, tie and allow to cool. With the cooled vegetables to remove the skin, possibly the juice from the peppers to keep (add it to the sauce, as it it a little or was).
Peeled vegetables coarsely chop and add to the bowl
The ingredients for the sauce.
Chopped dill and parsley, along with sesame and garlic folded into a blender. Add oil and salt, and the juice from the peppers. To kill the blender, but not to homogeneity, not a lot to preserve the color.
Cheese coarsely chop.
Fold the vegetables and cheese in a deep bowl, add the sauce.
Mix the vegetables gently that they would not mash.
We shift into a glass bowl, decorate with lettuce and serve.
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