You will need:
Garlic cloves 2
1 red onion
Olive oil 100 ml.
Olives 5 pcs.
1 bunch fresh parsley
Spices to taste
How to cook:
So I tell the recipe today, but I write some reservations for the future. For example, in this salad goes very well feta cheese, but today no feta, black olives or in my refrigerator was not there. But if any snack sparkle with new colors.
Cooking vegetables in baking. Cut the eggplant lengthwise, making mesh in the flesh. The incisions insert “leaves” of garlic, I salt and pour olive oil. Not much.
Tomatoes wash and grease with olive oil.
Bake for 45 minutes. When the coals, then look willingness “by eye”.
Then release the vegetables peeled. We need only the flesh.
Baked “leaves” are garlic salad. Here’s what you should get. Onions and garlic finely crumble.
Prepare the filling: mix the olive oil with the juice of half a lemon, salt and pepper. And only then mix everything. If you like spicy, garlic can be something more. Sharp pepper can be put. The picture pepper that I grow on the window itself. With him you have to be very careful. We put quite a bit.
Parsley cut and add to the finished dish. Once again, feta cheese and black olives only enrich the dish. But if they do not, it does not matter. Very tasty and such a lightweight design. Many (but not all) of the cook, apparently, runs all through the blender, making literally spawn. I do not like, though it is also delicious. Here’s the performance that you see, do korfyane. Chalkidiki this dish has always been in the form of a paste.
But you must admit, my choice will be somewhat brighter and more joyful.