Warm salad with eggplants, bell pepper and feta
Greek is far from the only salad that calls for feta. If experimenting never works for you, you can safely use this recipe.
Warm salad with eggplants, bell pepper and feta
Greek is far from the only salad that calls for feta. If experimenting never works for you, you can safely use this recipe.
Ingredients
| eggplants 250 g |
| sweet pepper 250 g |
| tomatoes 250 g |
| feta cheese 150 g |
| honey 2 tbsp. |
| dijon mustard 1 tbsp. |
| olive oil 6 tbsp. |
| Svan salt |
| black pepper |
| cilantro |
Instructions
Step 1
Dice the eggplants and bell peppers. Place the cut eggplants and peppers on a baking tray, salt and drizzle with olive oil. Bake on a grill or in a preheated oven at 220 degrees for 10-15 minutes.
Step 2
Dice the tomatoes, about the same size as the peppers. Mash the feta in a bowl with a fork.
Step 3
Make the dressing: mix together the olive oil, mustard, honey, salt and ground black pepper until smooth.
Step 4
Combine all ingredients, stir, and call your friends over for lunch or dinner. Bon appetit!
