PREPARATION:Aubergine bake in the oven, peel them from the skin and cut into small pieces, sprinkle with lemon juice. Peppers baked in the oven and finely chop. Boil pasta in salted water, drain. Lettuce cut into small pieces and put in a dish for the service, from top to put the macaroni and vegetables, salt and decorate with olives. Green basil finely finely cut, add olive oil and lemon juice, mix well and pour over top of salad, then serve to the table.
Turkish Cuisine
INGREDIENTS:
1 serving
| Eggplant | 1 piece | Lettuce | 1 bunch |
| Lemon juice | 1/2 piece | Salt |
enough |
| Yellow pepper | 1 piece | For the basil sauce: | |
| Red pepper | 1 piece | Basil | 2-3 leaflets |
| Charleston pepper | 1 piece | Olive oil | 3 tablespoons |
| Olive | 10 piece | Lemon juice | 1/2 piece |
| Pasta - Butterfly | 1 / 2 cup |
