Description
Very tasty and hearty salad, help yourself!
Ingredients
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Spices
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Eggplant
1 piece
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Cucumber
1 piece
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Pepper
1 piece
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Red onion
1 piece
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Olives
5 piece
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Capers
5 piece
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Vegetable oil
3 Tbsp
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Feta
60 g
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Lettuce
1 coup
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Cherry tomatoes
8 piece
Cooking
Eggplant cut into circles, 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.
Bulgarian pepper cut into large chunks, brush with vegetable oil and fry in a grill pan, and then baked to remove the skin and cut into strips.
Cucumber cut into half rings.
Black olives, pitted cut into arbitrary pieces.
The young garlic and cut onion into thin rings, red onion — thin half-rings.
The cherry tomatoes cut into halves.
Lettuce pick by hand into easy to eat pieces, put in serving dish. Sprinkle in random order prepared vegetables, capers, olives. Cheese (feta cheese or Sirtaki) cut into cubes, arrange on lettuce leaves, season with olive oil and freshly ground pepper.
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