Warm Vegetable Salad with Brynza
A warm salad of roasted vegetables generously sprinkled with crumbled brynza cheese — a festive appetizer that harmoniously combines hot and cold ingredients.
Ingredients
- Eggplants 1 pcs
- Bell pepper 1 pcs
- Onion 1 pcs
- Brynza SVALIA 180 g
- Vegetable oil 3 tbsp
- Red wine vinegar 1 tbsp
- Salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Chop eggplants into 1 cm cubes, sprinkle with salt and leave for 10 minutes
- Chop the pepper into large pieces and slice the onion into half-rings
- Heat half the oil in a skillet over medium heat and fry eggplants until golden
- Remove eggplants to a plate, heat the remaining oil and fry pepper and onion for 5-7 minutes
- Return eggplants to the skillet, mix all vegetables and cook for another 2 minutes
- Pour in vinegar, stir and remove from heat
- Place the salad on a plate while hot, sprinkle with crumbled brynza and serve immediately
