18.06.2020
51
Recipe information
Cooking:
30 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Eggplant | 1 PC. |
| 2. | Bulb onions | 1 PC. |
| 3. | Sweet green pepper | 2 PC. |
| 4. | Cucumbers | 2 PC. |
| 5. | Tomatoes | 3 PC. |
| 6. | Garlic | 3 clove |
| 7. | Greenery | 1 beam |
| 8. | Chees Feta | 150 Column |
| 9. | Lemon juice | 1 art. l |
| 10. | Olive oil | 2 art. l |
| 11. | Mixture of peppers | taste |
| 12. | Salt | taste |
| 13. | Lettuce | for filing |
Cooking
1. Stage
Cut the eggplant into plates, remove the core from the pepper and cut in half. Grill vegetables until cooked. Then cut the vegetables into cubes.
2. Stage
Finely chop the greens and garlic.
3. Stage
Cut tomatoes and cucumbers at random. For dressing, mix lemon juice, olive oil, salt and a mixture of peppers to taste. Mix well.
4. Stage
Mix all the vegetables, add the chopped cheese and season the salad with dressing. Transfer the salad to lettuce leaves and serve.
5. Stage
Bon Appetit!!!