The salad of roasted eggplant and peppers with feta cheese


The salad of roasted eggplant and peppers with feta cheese

The salad of roasted eggplant and peppers with feta cheese

Ingredients:

3 medium eggplants
3 sweet peppers
2 cloves of garlic
1 bunch parsley or cilantro
olive oil
salt
100 g of cheese
2 pinches of dried thyme

Preparation:

Preheat the oven to 180 °C. Slice the aubergines lengthways plates with a thickness of 1.5 cm, brush with olive oil, sprinkle with salt and thyme, lay on covered with baking paper baking sheet.

Cut lengthways into quarters peppers, remove seeds and partitions. Lubricate with olive oil, season with salt and place the peppers next to the eggplant. Bake until the vegetables are soft, about 20 min.

Cool the vegetables, cut into easy eating pieces, season with pounded herbs, garlic and more olive oil, sprinkle with crumbled feta cheese and serve.

Bon Appetit!

The salad of roasted eggplant and peppers with feta cheese

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