Salata od przenog povrca (Roasted vegetable salad)

Sastojci: 400g šargarepe, 4 paprike, 1 plavi patlidžan, 800g grčkog jogurta, 4 čena belog luka, so, ulje, origano.

Priprema:

1. Oljustiti sargarepu. Paprike, patlidzan i beli luk ocistiti. Sargarepu izrendati. Paprike i patlidzan iseci na kockice. Beli luk sitno. Patlidzan preliti vodom i ostaviti pola sata. Procediti.

2. Na malo ulja proprziti beli luk. Dodati sargarepu i prziti nekoliko minuta. izvaditi na tanjir.

3. Na istom ulju proprziti papriku pa izvaditi na tanjir.

4. Na istom ulju proprziti plavi patlidzan pa izvaditi na tanjir.

5. Pomesati pola grckog jogurta sa sargarepom. Posoliti po ukusu i dodati origano. Drugu polovinu pomesati sa plavim patlidzanom.

6. U ciniju staviti smesu od sargarepe. Preko poredjati paprike. Preko toga smesu od patlidzana.

Ingredients: 400g of carrots, 4 peppers, 1 eggplant, 800g of Greek yogurt, 4 cloves of garlic, salt, oil, oregano.

Preparation:

1. Peel the carrot. Clean the peppers, eggplant and garlic. Grate the carrot. Cut peppers and eggplant into cubes. Finely chop garlic. Cover the eggplant with water and leave for half an hour. Strain.

2. Fry the garlic in a little oil. Add the carrots and fry for a few minutes. take out on a plate.

3. Fry the pepper in the same oil and remove to a plate.

4. Fry the eggplant in the same oil, then remove to a plate.

5. Mix half of the Greek yogurt with carrots. Salt to taste and add oregano. Mix the other half with eggplant.

6. Put the carrots mixture in the bowl. Arrange peppers on top. On top of that place the eggplant mixture.