Description
The main characters of today's dish will be eggplant and peppers cooked in a hot kind of cold tone. Warm salad with eggplants and peppers, it turns out quite fragrant and hearty, tasty and rich in vitamins. It can complement a side of meat, or become fully independent dinner or lunch.
Ingredients
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Eggplant
2 piece
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Pepper
1 piece
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Sunflower oil
6 Tbsp
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Parsley
1 coup
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Dill
1 coup
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Garlic
2 tooth
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Soy sauce
1 Tbsp
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Salt
1 tsp
Cooking
Aubergines wash and peel.
Cut into wedges. Add salt and leave for 30 min.
Bell pepper remove seeds and cut into strips.
With your hands squeeze the liquid from the eggplant, lightly fried in a skillet.
Pepper also, fry a little, so he relented. When the eggplant and the pepper has cooled slightly, combine them.
Add the chopped herbs, the chopped garlic. Drizzle with soy sauce Kikkoman, pour vegetable oil. Mix well, let stand 2 hours.
Put on a plate.
Bon appetit!!!
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