Warm salad of eggplant and vegetables
Ingredients
Features
Description
1. New potatoes cut into halves, boil in salted water until ready incomplete, drain, put in a bowl.
2. Eggplant cut into large pieces (at first — thick rings and then each ring — on Chetri parts) and put it in salted water for 15 minutes. Pepper and onion cut into four parts. All the vegetables lightly with salt and pepper, sprinkle can favorite herbs, then place on the grill or pan, lightly greased with vegetable oil and bake until done.
3. In a large bowl, place washed and dried and fresh basil leaves (or corn salad), then the red beans, cooked vegetables: halves of new potatoes, diced eggplant, coarsely chopped peppers and onion quarters. Fill a small amount of olive oil, stir gently, crumble feta cheese cubes on top, sprinkle with lemon juice and serve hot.
Translated by site: wday.ru
