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Eggplant and peppers are baked on the stove flame.
The eggplant is peeled from the burnt peel under running water.
Put the peppers in a bowl, sprinkle coarse salt over them, then cover the bowl and let it soften for about 10 minutes, then clean the burnt peel and seeds under running water.
Rinse the mushrooms with water, drain, put in a pan greased with oil on the fire, add a little salt over them, cover with a lid and stir from time to time. Bake for 5-10 minutes.
Peel an onion, wash it, cut it into small pieces and place it over the mushrooms and keep them on the fire, covered with a lid, until the mushrooms soften well.
Eggplant and peppers are served through the robot, add the mushrooms with onion and 5 tablespoons of mayonnaise, mix and match the salad with salt, then you can serve.