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Print Recipe
Greek Salad with Eggplant and Nuts Recipe
Very tasty appetizer of Mediterranean cuisine. Spicy and with a nutty taste.
Cook Time 80 minutes
Servings
Cook Time 80 minutes
Servings
Instructions
  1. Preheat the oven to 200 degrees. Poke the eggplants with a knife in several places and put them together with the peppers on a baking sheet. Bake for 45 minutes.
    Preheat the oven to 200 degrees.
Poke the eggplants with a knife in several places and put them together with the peppers on a baking sheet. Bake for 45 minutes.
  2. Finely chop the peppers and eggplants or puree with a blender. Finely chop the garlic.
    Finely chop the peppers and eggplants or puree with a blender.
Finely chop the garlic.
  3. Nuts or fry in a frying pan or in the microwave.
    Nuts or fry in a frying pan or in the microwave.
  4. Mix the eggplant mixture with the nuts and parsley, season with salt and pepper to taste. Add lemon juice, do not add all at once, but rather to taste.
    Mix the eggplant mixture with the nuts and parsley, season with salt and pepper to taste. Add lemon juice, do not add all at once, but rather to taste.

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