Recipe: Appetizing Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆

Delicious, fresh and tasty.

Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆. Melitzanes me Feta: Baked Eggplant with Feta Cheese. A perfect recipe toward the end of summer when the garden is bursting with tomatoes, fresh herbs and eggplant. If you are making this another time of year, choose bright red tomatoes such as those sold on the vine.

Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆 Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Wash the eggplants and remove stems. Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. You can have Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆 using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆

  1. It's 1 pc of Eggplant.
  2. Prepare 1 pc of Red pepper.
  3. Prepare 70 gr of Feta cheese.
  4. It's 5-7 pc of Cherry tomatoes.
  5. You need 1 pc of Cucumber.
  6. Prepare 1 pc of Red onion.
  7. Prepare leaves of Lettuce.
  8. It's of For dressing.
  9. It's of Olive oil.
  10. You need of Balsamic vinegar.
  11. Prepare to taste of Salt.
  12. You need to taste of Pepper.

Take advantage of spring-summer eggplant with these delicious and superquick salad.. Do you want to taste any eggplant packets with red pepper and feta? For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful.

Salad with baked eggplant and red pepper, with feta cheese 🥗 🍆 instructions

  1. Eggplant and pepper bake in the oven (for 25-35 minutes), cut into strips..
  2. Cut the onion, feta cheese, cherry tomato, cucumber..
  3. Mix all ingredients together and add the lettuce leaves, dress with vinegar and olive oil..
  4. Salt and pepper to taste..

Quinoa Salad with Baked Goat Cheese Rounds. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram.