Such appetizers on the menu are served to almost every festive table. Everyone loves them. Both men and women like it. Delicate, spicy, slightly spicy. It is convenient that they are prepared before the holiday, by night they only become tastier. They look festive and bright on the table.
| Prep Time | 3 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 pieces Zucchini
- 3 pieces Eggplant
- 4 pieces Bulgarian peppers red and yellow
- 3 pieces Tomatoes
- 3 cloves Garlic
- 400 gram Feta
- 1 bunch Basil
- 3 tablespoons Olive oil
- Salt
- Black pepper
Ingredients
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Instructions
- Cut the eggplant into slices, add salt (1 tsp salt) and leave for half an hour to remove the bitterness.
- Then wash the eggplants from salt, dry and fry in olive oil. No frying. Place on paper towels to remove excess oil.
- Cut the zucchini into slices.
- Fry in olive oil (also do not fry). Place on paper towels to remove excess oil.
- Sprinkle the bell pepper with oil and bake in a preheated 200 degree oven. Then put it in a bag. To remove the skin.
- Cut into strips.
- Mash the feta cheese with a fork, add garlic passed through the press and finely chopped basil leaves. If the cheese is curd, add salt.
- Put the vegetables in the mold in layers in any order, smearing each layer with cheese mass.
- Top layer of diced tomatoes. Pepper with freshly ground black pepper. Put it in the refrigerator for a few hours. Better for tonight. Enjoy your meal!
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