Салат из баклажанов с перцем и фетойRecipe a hearty salad of roasted eggplant with mustard-soy dressing.

Ingredients
  • eggplant large: 1 PC.
  • bell pepper: 1 PC.
  • tomatoes: 3 PCs.
  • onions: 1 PC.
  • feta cheese: 100 g
  • garlic : 2 cloves
  • vegetable oil: for frying
  • For the sauce::
  • soy sauce: 20 ml
  • sour cream: 100 g
  • Dijon mustard: 100 g

Cooking time: 30 min | servings: 3 servings

1. Eggplant cut into small pieces, add salt and leave for 15 minutes to remove bitterness.

2. Wash the eggplant under running water, dry and sprinkle with oil.

3. Peel a garlic and fry along with the eggplant until tender.

4. Sweet pepper wash, remove seeds, cut into thin strips.

5. Tomatoes and onions cut into thin half-rings.

6. With feta cheese drain and chop it in small cubes.

7. In a bowl, mix all the vegetables, add feta.

8. Combine all the ingredients for sauce, salad.