Egg with Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- Antipasta (for 4 people)
- 2 red Bell pepper
- 1 Eggplant
- 2 garlic cloves
- 2 olive oil
- 2 Tbsps Sherry vinegar
- 4 eggs
- Romaine lettuce (some green leaves)
- salt
- peppers
- Basil
Preparation steps
1.
Rinse the bell peppers, peel with a peeler, cut in half, remove seeds and ribs and cut into large pieces. Rinse the eggplant and cut into cubes. Peel and chop the garlic. Saute the eggplant and bell peppers in 2 tablespoons of olive oil for about 6 minutes. After 3 minutes, stir in the garlic and vinegar and season with salt and pepper. Remove from heat and let cool until lukewarm.
2.
Arrange the bell peppers and eggplant in a bowl with some lettuce. Add the peeled eggs. Serve garnished with basil.
