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 Salad "Spring Gourmet" Recipe
I love baked vegetables, and in this combination. Salad of baked eggplant and pepper with cheese.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the zucchini into slices at least 4 mm wide, put on a baking sheet, sprinkle with olive oil, salt, pepper and bake in the oven at 220 * for 20 minutes.
    Cut the zucchini into slices at least 4 mm wide, put on a baking sheet, sprinkle with olive oil, salt, pepper and bake in the oven at 220 * for 20 minutes.
  2. Grease eggplants and peppers with olive oil and bake in the oven at a temperature of 200 * for 30 minutes. Pepper, which I cut into a piece for decoration.
    Grease eggplants and peppers with olive oil and bake in the oven at a temperature of 200 * for 30 minutes. Pepper, which I cut into a piece for decoration.
  3. Peel the baked eggplants, cut the flesh into cubes. Fold into a bowl and drain the resulting liquid.
    Peel the baked eggplants, cut the flesh into cubes. Fold into a bowl and drain the resulting liquid.
  4. Peel the pepper and cut into cubes.
    Peel the pepper and cut into cubes.
  5. Cut the cheese into small cubes.
    Cut the cheese into small cubes.
  6. Finely chop the walnuts. Mix eggplant, cheese and nuts, season with olive oil, add the juice of half a lemon and honey. Pepper and salt to taste.
    Finely chop the walnuts. Mix eggplant, cheese and nuts, season with olive oil, add the juice of half a lemon and honey. Pepper and salt to taste.
  7. Place the zucchini on a plate, twisting them in a spiral, in the center - a mixture of eggplant, cheese and nuts. Garnish with cherry tomatoes, finely chopped bell pepper. Lettuce leaves are carefully folded into a bouquet.
    Place the zucchini on a plate, twisting them in a spiral, in the center - a mixture of eggplant, cheese and nuts. Garnish with cherry tomatoes, finely chopped bell pepper. Lettuce leaves are carefully folded into a bouquet.
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