Description
And again pumpkin is the real Queen of the autumn table! Very tasty and healthy autumn salad. I liked it so much that he made several times in the same week.
Ingredients
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Pumpkin
400 g
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Lettuce
200 g
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Pepper
2 piece
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Eggplant
1 piece
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Tomato
2 piece
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Cream cheese
50 g
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Olive oil
20 g
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Lemon juice
2 Tbsp
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Balsamic
1 Tbsp
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Soy sauce
1 Tbsp
Cooking
Vegetables bake in the oven at 200 degrees for about 40 minutes. If the eggplant is large - better cut in half lengthwise. Readiness can be identified by dark spots on the skin of the pepper.
Hot pepper and eggplant, put in a bag and tying it to cool to peel easier then starred.
Roasted vegetables (peppers and eggplant) peel cut into strips, diced tomato.
For the filling mix the olive oil and lemon juice and soy sauce. With unagi sauce dressing will taste even better.
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