Greek cuisine is famous for a large number of vegetable dishes, seasoned with a variety of sauces. It is worth trying to cook another version of the Greek appetizer.
Pick your recipe
You will need
- - 200 grams of pickled porcini mushrooms;
- - 6 sausages;
- - 5 lettuce leaves;
- - 5 pods of pickled pepper;
- - 2 large tomatoes;
- - 1 medium-sized eggplant;
- - 1 zucchini;
- - 1 medium-sized lemon;
- - half a bunch of basil greens;
- - 1 jar of canned tuna;
- - 1 can of pitted olives;
- - 5 tablespoons of olive oil;
- - salt and ground pepper - to taste.
Instruction manual
1
Eggplant and zucchini are washed and cut along in small slices. Wash lemon, cut in half and squeeze juice out of it. The zest is rubbed on a fine grater. Lettuce leaves are thoroughly washed in running water and chopped.
2
Slices of eggplant and zucchini slightly sprinkled with lemon juice, add salt and put in a cool place for fifteen minutes.
3
As time passes, the slices of vegetables are dipped in a napkin, sprinkled with chopped basil and pepper and fried in a pan in olive oil.
4
Tomatoes are washed, cut into circles and fried with eggplant and zucchini.
5
Mushrooms are washed and cut into small pieces. Sausages are boiled, cooled to room temperature and cut into cubes. Pickled peppers are also ground.
6
Combine all the vegetables together, add tuna, sausages, mushrooms to them and mix gently. Before serving, lettuce leaves are spread on a serving plate, the resulting mass is placed on top and watered with marinade.