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.

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.

1. 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.

1. 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.

1. 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!!!