Salad with tomatoes, green beans and eggplant
Ingredients
Features
Description
Preheat oven to 100 ° C. Place the tomatoes cut side up on a baking sheet, sprinkle with a little powdered sugar and simmer in the oven for 2-3 hours (until the skin is not wrinkled).
At this time, heat the olive oil in a frying pan and fry the eggplant on it from all sides, so that they were covered with a golden crust. Then, mix the olive oil, vinegar and garlic and pour everything into the bowl, where the pre-lay eggplant. Add the mint, salt and pepper, stir and leave for 2 hours.
Boil a large pot of water over medium heat, cook green beans in it (enough for 2-3 minutes). Add roasted tomatoes, beans and basil to the mass with eggplant. Mix gently and place on the table.
Translated by site: wday.ru
