From: Italian cuisine Ingredients
3 ox heart tomatoes 800 gr
2 eggplants 650 gr 60 gr greek yogurt
a white onion pepper fresh parsley
coriander powder (I did not put)
extra virgin olive oil salt and pepper
Cut the eggplants in half lengthwise, and profoundly affect the pulp of miter cuts to form a grid.
Arrange the chopped down on a baking sheet covered with parchment paper richly oiled. In the same pan put the onion, cut in half and cut side facing down. Bake at 190 degrees for 15 'then the oven and let cool about the vegetables.
dig the flesh of the eggplant, remove the outer sheath of the onion, then chop and mix in the cilantro, yogurt, a tablespoon chopped parsley, crushed red pepper and salt.
derived from tomatoes 6 cm thick washers 2.Arrostitele in pan in a thin layer of hot oil rotate after 30 seconds, add salt and pepper and toast the second side for another 30 seconds. Arrange the tomato
washers in a serving dish and place a scoop of mixture on each eggplant. Serve decorate with salad leaves.
2 eggplants 650 gr 60 gr greek yogurt
a white onion pepper fresh parsley
coriander powder (I did not put)
extra virgin olive oil salt and pepper
Cut the eggplants in half lengthwise, and profoundly affect the pulp of miter cuts to form a grid.
Arrange the chopped down on a baking sheet covered with parchment paper richly oiled. In the same pan put the onion, cut in half and cut side facing down. Bake at 190 degrees for 15 'then the oven and let cool about the vegetables.
dig the flesh of the eggplant, remove the outer sheath of the onion, then chop and mix in the cilantro, yogurt, a tablespoon chopped parsley, crushed red pepper and salt.
derived from tomatoes 6 cm thick washers 2.Arrostitele in pan in a thin layer of hot oil rotate after 30 seconds, add salt and pepper and toast the second side for another 30 seconds. Arrange the tomato
washers in a serving dish and place a scoop of mixture on each eggplant. Serve decorate with salad leaves.
0 comments:
Post a Comment