Barbecue vegetable salad

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”.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

0-250 calories

Type of Food

Starter

Goes with

Limonati by Borjomi tarkhun

Recipe author

Dmitri Oganezov

Ingredients

Portions :

Eggplant

75 gram

Red bell pepper

25 gram

Green bell pepper

25 gram

tomatoes

50 gram

Cucumber

37.5 gram

Garlic

0.5 clove

Mint

1.25 gram

Parsley

1.25 gram

Coriander

1.25 gram

Lemon

7.5 gram

Pomegranate

5 gram

Olive oil

7.5 milliliter

step

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

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

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.

Serve

Bon Appetite!

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