Salad of baked aubergines


eggplant to taste
carrot to taste
garlic taste
vegetable oil to taste
sweet pepper to taste
herbs to taste


Cooking method:

Pechёm eggplant in the oven until crispy easily. Cooled, cleaned, cut into large cubes.
One carrot clean, cut into small strips. One clove of garlic, rub on a coarse grater. Sweet pepper cut into small strips. All the mix, dressed with oil, add herbs, salt, sugar and pepper to taste.

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