Barbecue vegetable salad
30-60 Min

Dmitri Oganezov has been working in the gastronomy for ten years – “After graduating from vocational college I worked at the restaurant “Puris Sakhli”. Then I went to Russia to work on the Winter Olympics. I lived and worked on the island of Cyprus for 2 years, which greatly influenced my professional development. There I studied Mediterranean, Arabic cuisine, mastered the technology of preparing sushi. The last two projects in Georgia, in the opening of which I participated as a chef, are “Lagaza Wine Bar” and the hotel “Ibis Tbilisi Stadium”.   

300 300 gr. Eggplant
100 100 gr. Red pepper
100 100 gr. Green pepper
200 200 gr. Tomato
150 150 gr. Cucumber
2 2 Garlic
5 5 gr. Mint
5 5 gr. Coriander
5 5 gr. Parsley
30 30 gr. Lemon
20 20 gr. Pomegranate
30 30 ml. Olive oil
step 1
Arrange the eggplant and red and green peppers pierced with a knife on an open fire. Bake on all sides until the skin peels off easily and the eggplant is well baked.
step 2
Remove kernel from the tomatoes and cucumbers and cut it into thin cubes. Cut the onion finely. For this, cut the onion into layers, first cut into small julienne, then into cubes, squeeze out the juice of 1/4 lemon, cut the garlic.
step 3
Peel off the burned skin from the roasted vegetables and slice it into small cubes. We can mince the eggplants by pressing over the knife for several times Finely chop the herbs and mix all the ingredients, add the oil, mix with the salt and pepper, garnish with pomegranate seeds.

How To Serve

Bon Appetite!