Cook Time | 30 minutes |
Servings |
Ingredients
- 2 pieces Eggplant
- 15 pieces Green olives
- 1/2 pieces Onion red
- 1 tablespoon Vegetable oil
- 1 teaspoon Vinegar
- 6 twigs Parsley
- 1 piece Tomato
- 1/2 pieces Bulgarian pepper
- 1 clove Garlic
- Salt (to taste: Svan or Adyghe)
- Hot red pepper (Fresh 2 cm if desired)
Ingredients
|
Instructions
- Cut tomatoes and bell peppers at random, as well as herbs with garlic. Puree everything with a blender, adding vinegar and 1 tbsp of oil. Adjust the amount of vinegar to suit yourself, as well as if desired, you can add hot capsicum. Put the cooled eggplant and olives in a salad bowl. Cut the onion into half rings.