Greek salad 02

08409 GREEK SALAD with AUBERGINES Ingredients 2 eggplant, yellow peppers, 6 2 tablespoons olive oil, 15 cl of Greek yogurt, juice of 1 lemon, salt, pepper, 2 tablespoons chopped mint leaves.

Preparation time: 1 hour cooking time: 45 minutes clean the eggplants, cut into medium slices inch thick and lay them in salt for 30 minutes.

Then drain, Pat dry, ungetele with oil and put them in the oven to grill for 4 minutes.

Meanwhile clean and cut into thin strips, yellow peppers and sauté them with 2 tablespoons of olive oil for 5 minutes.

Add eggplants and peppers, salt and pepper, and Cook 10 more minutes.

Eventually the vegetables should be tender.

Before turning off the flame assaggiatele.

At this point, put the vegetables in a soup-tureen and aside from beat yogurt with lemon juice, 2 tablespoons oil, salt and pepper.

Inundated with this sauce and vegetables, stir and garnish with shredded mint leaves on top.