Salad “Spring Gourmet” Recie
Salad of baked eggplant and pepper with cheese. Be sure to try on the holiday table.
Lunch Second Breakfast
Black pepper, salt
Zucchini cut 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.
Eggplant and peppers with olive oil and bake in the oven at 200* for 30 minutes. The pepper that I cut a piece for decoration.
Baked eggplant peel, cut the flesh into cubes. Fold in a bowl and drain the resulting liquid.
Peppers peel and chop into cubes.
Cheese cut into small cubes.
Finely chop the walnuts. Mix eggplant, cheese and nuts, season with olive oil, add the juice of half a lemon and honey. To taste pepper and salt.
Put the zucchini on a plate, twisting it in a spiral, in the center – a mixture of eggplants, cheese and nuts. Decorate with cherry tomatoes, chopped bell pepper. Lettuce gently roll the bouquet.
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