Description
First prepare a similar salad. We found it very tasty and very hearty. Summer evening perfectly replace a complete dinner.
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Olive oil
4 Tbsp
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Seasoning
1 tsp
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Salt
-
Lemon
0.5 piece
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Parmesan
50 g
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Basil
1 coup
Cooking
Zucchini and eggplant wash, cut washers.
To boil 2 liters of water, add the seasoning FORESTER for pickling vegetables and mushrooms grilled.
Bring to a boil. Brine to cool.
In the cooled brine to immerse the zucchini and eggplant for 20 minutes. With this method oil the vegetables will take less, but the salt will remove the bitterness from eggplant.
Preheat a grill pan, fry the vegetables in batches, lightly sbryzgivaja as needed olive oil.
For the filling grate the cheese on a small grater.
Chopped or torn with your hands (preferably) Basil leaf.
Grated Parmesan combine with olive oil and lemon juice
Add Basil and a pinch of salt, mix thoroughly.
Hot roasted vegetables on a platter (dish, ceramic bowl), not allowing them to cool, add dressing, mix well.
Bon appetit.
Help yourself!
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