Time to prepare the broth: 8 minutes
Time of cooking on the fire: 12 minutes
Ingredients:
Kilo of eggplants
Large green sweet pepper
Garlic cloves, crushed
Half a cup of olive oil
One third cup of vinegar
One teaspoon of dried orange peel
One teaspoon of salt
Quarter cup of feta cheese, diced
Large tomato chopped after removing the seeds
Olives
Half a cup of lemon juice
Preparation and cooking:
Cut eggplant into cubes, then cook over steam and simmer until softened, from two to five over a glass of water.
Mix oil with the garlic with salt and orange peel.
Pour mixture over the eggplant cubes.
Pieces adorn the cheese cubes and olives.
Before adding the cheese can add tomato juice to eggplant soaked in the mixture for. one hour in the refrigerator.
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