Hello, I am Sofiko Vardiashvili. I have a 9 year old son Sano. I am a journalist by profession, but I have been running around the kitchen for almost 13 years. I love my job very much, I can endlessly create new dishes with new flavors. I wish everyone as much as possible to do their favorite thing. Good luck readers and of course enjoy it.
4
4
black bread
120
120
gr.
eggplant
70
70
gr.
red bell pepper
70
70
gr.
tomato
30
30
gr.
red onion
5
5
gr.
garlic
3
3
gr.
coriander
3
3
gr.
red basil
1
1
рinch
salt
1
1
рinch
pepper
50
50
gr.
nadughi
5
5
gr.
mint
1
1
gr.
paprika
30
30
gr.
wild rocket
20
20
gr.
spinach
20
20
gr.
cherry tomatoes
8
8
ml.
lemon juice
5
5
ml.
oil
Cut the eggplant into thin slices and fry well on both sides, then cut the red bell pepper into two pieces and fry so that they do not soften too much. Peel a tomato and cut it into small cubes. Cut the eggplant and bell pepper into small pieces. Finely chop the red onion, chop the garlic.
Red basil, coriander, salt, pepper to taste. Add the oil if desired, because after frying, the eggplant and bell pepper are already well oiled. Stir well and arrange on the bread pre-toasted on the pan and added with garlic.
Add milk, paprika, pepper, ground pepper, mint, a little oil and a pinch of salt to nadughi. With the help of a teaspoon we make balls and arrange them on bruschetta.
For the salad, mix a few sprigs of wild rocket, spinach leaves, 3-4 cherry tomatoes, a little red onion, mint, red basil and coriander leaves. Salt, oil, lemon to taste.
How To Serve
Enjoy!
Click if you already have prepared
0 - 30 Min
Average
201-500 Kcal
