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Салат на деревенском хлебе с баклажанами и козьим сыром

p_O (1).jpg

Ингредиенты (1 порция) 

Хлеб деревенский1 кусок 
Баклажаны 1 штука 
Чеснок 1 зубчик 
Сыр козий 100 г 
Орехи кедровые 10 г 
Руккола 10 г 
Тимьян 3 г 
Кинза (кориандр) 2 г 
Масло растительное 60 мл 
Масло оливковое 10 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (15 минут)  
1. Баклажан нарезать небольшими брусками толщиной примерно 1,5 см, нагреть сковороду с растительным маслом и обжарить баклажаны с тимья­ном и чесноком (дольку можно предварительно раздавить ножом для большего аромата) — до появления легкой румяной корочки. Посолить и поперчить баклажаны по вкусу. 
2. Ломтик деревенского хлеба слегка подрумянить с обеих сторон на сухой сковороде, выложить на него обжаренный с чесноком баклажан и кусочки козьего сыра. 
3. Украсить листьями кинзы и рукколы, посыпать кедровыми орехами.

 
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p_O (1).jpg

Ингредиенты (1 порция) 

Хлеб деревенский1 кусок 
Баклажаны 1 штука 
Чеснок 1 зубчик 
Сыр козий 100 г 
Орехи кедровые 10 г 
Руккола 10 г 
Тимьян 3 г 
Кинза (кориандр) 2 г 
Масло растительное 60 мл 
Масло оливковое 10 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (15 минут)  
1. Баклажан нарезать небольшими брусками толщиной примерно 1,5 см, нагреть сковороду с растительным маслом и обжарить баклажаны с тимья­ном и чесноком (дольку можно предварительно раздавить ножом для большего аромата) — до появления легкой румяной корочки. Посолить и поперчить баклажаны по вкусу. 
2. Ломтик деревенского хлеба слегка подрумянить с обеих сторон на сухой сковороде, выложить на него обжаренный с чесноком баклажан и кусочки козьего сыра. 
3. Украсить листьями кинзы и рукколы, посыпать кедровыми орехами.
[~DETAIL_TEXT] =>
p_O (1).jpg

Ингредиенты (1 порция) 

Хлеб деревенский1 кусок 
Баклажаны 1 штука 
Чеснок 1 зубчик 
Сыр козий 100 г 
Орехи кедровые 10 г 
Руккола 10 г 
Тимьян 3 г 
Кинза (кориандр) 2 г 
Масло растительное 60 мл 
Масло оливковое 10 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (15 минут)  
1. Баклажан нарезать небольшими брусками толщиной примерно 1,5 см, нагреть сковороду с растительным маслом и обжарить баклажаны с тимья­ном и чесноком (дольку можно предварительно раздавить ножом для большего аромата) — до появления легкой румяной корочки. Посолить и поперчить баклажаны по вкусу. 
2. Ломтик деревенского хлеба слегка подрумянить с обеих сторон на сухой сковороде, выложить на него обжаренный с чесноком баклажан и кусочки козьего сыра. 
3. Украсить листьями кинзы и рукколы, посыпать кедровыми орехами.
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