Cheese toast
By VicentaLakin
It's a little Mediterranean-style from a western food point of view, and from a medium-sized food view, hey, it's just a “smoke-smoke”. Scrambling foods like tomatoes, making them into eggplant rolls and roasting them in ovens, the key to the sauce is mint, olive oil and cheese powder. Fewer saucers and fewer flips should be better able to preserve the raw food and nutrients, and as to whether they are good or not, it's demographic. Try something new
Recipe Recommendations
- Solanum purpurea half a
- tomatoes one
- green pepper one
- onion half a
- garlic 3 petals
- Fresh mint leaves 2 or 3 tablets
- olive oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- freshly ground pepper appropriate amount
- cheese powder appropriate amount
- sour and salty
- roast
- ten minutes
- simple
Steps for Cheese toast
1
The eggplant is washed clean and sliced into thin pieces; a few salt pickles are added
2
Chetting tomatoes, pepper cuttin; onions cuttin; garlic cut to the end
3
Add a large spoon of olive oil to the pot and make onions soft
4
(b) Enter tomatoes and peppers, evenly; add garlic and mint leaves, evenly
5
Add a proper amount of salt, sugar and ready-made pepper powder to make a taste
6
(b) Requiring for backup
7
(b) Scrubbed eggplant tablets to wash the moisture, roll them into rolls, fix them with toothpicks and line them up in the oven
8
A thick layer of olive oil on the outer layer
9
I'll put it in the eggplant roll
10
(b) A oven of 200 degrees of preheat for approximately 15 minutes until the eggplant is soft
11
Take out the pallets and throw cheese, that's all。