Tartar zucchini and eggplant with avocado

Submitted by enr on 05 Jun 2012
400 g roasted, peeled eggplant
600-700 g baked zucchini (green zucchini)
2 in large pieces ripe avocado
150 g turkey ham
2-3 tbsp chopped parsley
1-2 cloves garlic
30-40 ml white balsamic vinegar
20-30 ml olive oil
black pepper, salt
Tartar zucchini and eggplant with avocado
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Cut the eggplant into small cubes. Peel zucchini - when well cooked, the skin of zucchini is firm and solid, and peels easily by hand, just like eggplant. The difference is that it is pulled along the length and girth is white. Remains yellow-fleshed whose fibers are clear and round. Part of zucchini can be left unpeeled, then tartare has a slightly smoky, very pleasant taste and crunchy texture. Cut into cubes. Avocados out of the fat from the rind, cut into small pieces and added to the products. Pour immediately with vinegar, not darkened. Add garlic, passaged. To put spices, mix everything well and leave for several hours in the refrigerator. About 1 hour before serving tartrate is transferred to fine colander (strainer) to drain from taking the juice. * turkey ham can be cut into small pieces and add to the tartrate (tastier) or it can be garnished at presentation (more effectively). * The separated juice is a great salad dressing.
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05 Jun 2012


Rally, very aesthetically served! Shooting immediately grabbed my eye. A pad of what?

Thank you, dear :) baskets are washers Gouda, cut a circle and heated in the oven on inverted form of muffins. But very worth my nerves. This cheese is absolutely inappropriate for such purposes, ran and frayed seconds! Next time I remain in my familiar method with grated Emmental cheese or dried mozzarella mixed with starch. So at least they know how :) I made baskets with fresh cheese such as rhenium, but do not have such :(