Insalata al Fornoa light Italian Starter served with toasted bread
Ingredients
- 4 bread pieces cut into roundels
- 1 1/2 cups finally chopped roasted eggplant
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 cup finally chopped onions
- 1/2 cup chopped paneer cubes
- 1/4 cup finally chopped red bell peppers
- 1 tbsp chopped fresh green chilli
- 1 tbsp fresh basil leaves
- 1 tbsp chopped fresh parsley
- 1 tbsp cheese spread
- 1 tbsp tomato ketchup
- 1/2 tsp chilli flakes
- 1/2 tsp salt
- 2 tbsp grated cheese for garnish
Instructions
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