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Eggplant salad

Mashed eggplant with mayonnaise Diamond, Feast touloumisio cheese and fresh garlic.

Description

Mashed eggplant with mayonnaise Diamond, Feast touloumisio cheese and fresh garlic.

Eggplants, Diamond mayonnaise, Feast Sour Cottage Spread Cheese cheese, garlic
250 gr, 1 kg, 2 kg, 3 kg
Served with roasted walnuts, grated cheese slice, chopped parsley and roast eggplant pieces.

Bruschetta with eggplant and smoked cheese Metsovone


MATERIALS

preparation time: 40 minutes
cooling time: 2 hours

  • 2 large eggplant flasks or 3 small
  • 1 clove
  • 2 tbsp. chopped parsley
  • 60g almond crumb
  • juice 1 lemon
  • 1tsp. sugar
  • 1 tbsp. olive oil
  • 1 tbsp. yogurt (optionally)
  • 200g Metsovone or other smoked cheese, minced bread leavened

EXECUTION

1. Bake the eggplants in their skins on the grill or in the air for about 30 min or until browning externally and internally softened.

2. Put in a bowl of cold water and peel the. Remove what you spores and stalk and wring the well.

3. In blender or food processor, add the garlic, olive oil, lemon juice, parsley, the marzipan and sugar and proceed as a homogeneous mixture. If you mix it with a little yogurt (1 tablespoons) become more creamy.

4. Cut thin slices of bread and bake on the grill or in a toaster from both sides. The bread must have color but not burnt because bitter, neither be too hard.

5. Brush each slice with 1-2 tsp eggplant and top lay minute cut slices Metsovone or other smoked cheese. serve immediately.

Nutritional information per 100 g
Energy
Fatty
Saturated
Carbohydrates
Sugars
Fibre
Proteins
Salt
1381Kj /334Kcal
32,0 g
5,5 g
9,2 g
2,2 g
2,2 g
2,4 g
1,36 g

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