Eggplant, tomato and pepper salad
Energy value:
Fats - 5g
Proteins - 10g
Carbs - 20g
Salad with eggplant, tomatoes and pepper turns out amazingly tasty, satisfying and light. At the same time, he has no restrictions on the season. Thanks to the frozen mixture from TM 4 Seasons, even residents of the northern regions of the country can enjoy a delicious vegetarian salad of baked eggplants, tomatoes and peppers.
We offer you a simple step-by-step recipe for tomato, pepper and eggplant salad, which will be a great addition to a dinner party or diversify the daily menu.
The dish is very easy to prepare and does not take much time. And the taste of fried eggplant, tomato and pepper salad will certainly be appreciated by all guests and households.
Cooking Method
01
Bake the potatoes in the oven.
02
Bulgarian pepper, zucchini, eggplant, grilled and cut into small equal parts, red onion cut into strips.
03
Prepare a feta mousse, mix cream and cheese for this.
04
Break the potatoes into several pieces. Tomatoes, add to the rest of the vegetables, move.
05
Put the finished mixture on a plate, pour the sauce on top.
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