How to cook a Greek snack
You will need
- - 200 grams of pickled porcini mushrooms;
- - 6 sausages;
- - 5 leaves of lettuce;
- - 5 pickled pepper pods;
- - 2 large tomatoes;
- - 1 medium eggplant;
- - 1 zucchini;
- - 1 medium sized lemon;
- - Half a bunch of green basil;
- - 1 jar of canned tuna;
- - 1 jar of pitted olives;
- - 5 tablespoons of olive oil;
- - salt and pepper - to taste.
Eggplant and zucchini are washed and cut along in small slices. Lemon washed, cut in half and squeezed juice from it. Peel rubbed on a fine grater. Lettuce leaves are thoroughly washed in running water and crushed.
Slices of eggplant and zucchini lightly sprinkled with lemon juice, add salt and put in a cool place for fifteen minutes.
As time passes, slices of vegetables are dipped in a napkin, sprinkled with chopped basil and pepper, and fried in a pan in olive oil.
Mushrooms are washed and cut into small pieces. Sausages are boiled, cooled to room temperature and cut into cubes. Marinated peppers are also ground.
Put together all the vegetables, add to them tuna, wieners, mushrooms and gently mix. Before serving, spread lettuce leaves on a serving plate, put the resulting mass on top and pour marinade.
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