Juicy and aromatic Georgian eggplant salad. In the afternoon I made a large batch of this recipe, and by the evening there was none left. Well, very tasty
Ingredients :
500 gr – Eggplants
500 gr – Zucchini
400 gr – Bell pepper
4 cloves – Garlic
Salt and pepper to taste
2 tsp – Khmeli-surely
7 tbsp. l – Vegetable oil
200 gr – Cheese
200 gr – Tomatoes
0.5 pcs – Onion
Cilantro or parsley – a bunch
Method :
I cut eggplants, zucchini, and sweet bell peppers into cubes
Salt, pepper, add surely hops (optional), grated garlic, and vegetable oil
Stir and leave for 15 minutes to marinate the vegetables
I put it in a mold and bake it in the oven at 200° for 20 minutes under foil, and another 20 minutes without foil, until done
While the vegetables are hot, add feta cheese, cut into small cubes
I cut the tomatoes into slices, if cherry, then in half. Finely chop cilantro or parsley. And onions in half rings
I mix everything and the salad is ready
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